In 2000 the three current owners, all siblings, decided to revive the estate and re-establish Tenuta Olim Bauda as one of Piedmont's top producers. With a little help from the famous consultant Beppe Caviola, and the acquisition of a prime site in the Gavi di Gavi DOC, they have produced a range of Gavi and Barbera d'Asti that have won huge acclaim including 3 Bichieri from the Gambero Rosso for the last 3 vintages of the top Barbera 'Nizza' and 92 points from Robert Parker. Viticulture- Sustainable agricultural practices, following the rules for integrated farming which prohibit the use of herbicides. Rigorous green harvesting and bunch selection in the vineyards ensure that only perfectly ripe fruit is harvested. Winemaking- Grape are destemmed and pressed. The must is poured into stainless steel vats, where it undergoes maceration along with skins at a temperature of 12°C for few hours. After skin separation, alcoholic fermentation begins and goes on for about 15 days at a temperature of 15-16°C; this temperature is needed to preserve the wine’s delicate flavour. Later on, a refinement takes place in stainless steel vats until February after the harvest. No oak treatment.