For three generations, the Ghisolfi family has been running this winery. Originally founded by Carlo Ghisolfi, who bought 3.5 ha. in 1985 in what is now known as the "Cru Bussia" - a highly desirable sub-zone of Barolo.
Carlo's son and grandson - Attilio and Gianmarco, respectively - proceeded to expand the winery by another 8.5 ha., and in 1988 the family began producing wines under its own label.
Though not organically certified, the Ghisolfis are an eco-friendly producer, and refrain from using chemical fertilizers and herbicides. Weeds are killed mechanically.
The end of the 80s and the beginning of the 90s, were years of profound change for the Langa del Barolo where its wines became known all over the world and its territory became an increasingly important destination for eno-gastronomic tourism. Often this transformation has coincided with the entry of new generations into the company.
The turning point for the Attilio Ghisolfi company was 1988. Until then the company had a mixed production, based on that of fruit and wine grapes. However, bottled wine was a only a marginal product. With the entry of Gianmarco into the company, the production structure of the company changed. The first “Attilio Ghisolfi” label is born and gradually the wines produced began to be marketed in bottles. A few years after, the land planted with orchards was converted to vineyards. New land, particularly suited for the cultivation of Nebbiolo, was acquired and the company grew in size.
The Attilio Ghisolfi estate is located on the road that ascends from Castiglione Falletto to Monforte, surrounded by the vineyards of Bussia: one of the most ideal and prestigious Barolo areas. Eight hectares are devoted to Nebbiolo and Barbera, plus a grape that’s unusual in this land: Pinot Nero
The estate cultivates approximately 7 hectares (17 acres) of vineyards, including a parcel in one of Barolo's prestigious crus – Bussia. Generally, the vines are planted on marl and limestone soils with an array of different aspects and exposures. The vineyards are farmed using organic fertilisers and chemical treatments are kept to a minimum