The Brezza family has owned and operated their winery and vineyards since 1885. The property, which includes part of the renowned Cannubi vineyard and other fine sites around the village of Barolo, has taken its name from Giacomo Brezza, who with his father Antonio had produced their first bottle in 1910. Now run by Enzo Brezza and his cousin Francesco, the fourth and fifth generations of the family to make wine here, Brezza’s wines are icons of traditional winemaking: organic grape growing, long macerations, and aging in large barrels. This transparent style, applied consistently and cleanly across the different bottlings, allows the differences of the site to become clear, with no new oak aromas or rusticity getting in the way.

The Brezza family produces wine exclusively from grapes grown in their own vineyards. The estate extends over 31 hectares, of which 20 are vineyards, some dating back to 1885. The western part has soil characterized by calcareous marls and is compact, fresher, and more fertile, producing  wines that are relatively elegant, fruity, and drinkable when young. The soil in the eastern part has a higher proportion of compressed sandstone and is less compact and fertile, producing wines that are firmer in structure and take longer to mature.

Currently the family is working organically farmed vineyards. They practice green manure to enhance the vitality of the soil and use light machinery to further reduce compaction of the soil and consume less fuel. After being harvested by hand, their wine goes through fermentation from the natural yeasts (both alcoholic and malolactic) and are aged traditionally in large Slavonian oak barrels of 3000 liters that are not toasted. All the wines that spend time in the oak are not filtered or refined.