With nearly 130 years of wine expertise behind them, the Lovisolo family is proud of their humble, hardworking, Piemontese roots. Massimo Lovisolo can tell you all about his great-grandfather and four great-uncles who decided to abandon their grueling jobs as day workers, replace the mulberry trees growing on their 14 hectares of land with grape vines, and finally go into business for themselves… That original farm, named Ca’d’Murin, lay the groundwork for the family’s future success – the five brothers started selling demijohns to local taverns, then began operating wine bars of their own as far as Genoa and Milano. By 1920 this trade had expanded, and the family became full-on distributors, working with a host of farmers and delivering wine to big cities. This industry paid off, and by the mid-1990’s, the third and fourth generations of Lovisolo wine merchants had opened a regional bottling facility – today named So.Vi.Pi - allowing their neighbors to bottle and brand their small batch wines.

Today, the family’s center of operations remains based in their sub-alpine hometown of Calamandrana, where So.Vi.Pi assists in the stem-to-stern production of wines from throughout the region. Their focus continues to be local wines from Piedmont – especially sparkling wines - and they pride themselves on their constant update of winemaking technology and staying ahead of trends. Despite all their innovation and success, however, the family has never forgotten their roots. Director of Operations, Loris Gava, smiles when he speaks of the working environment: “Our customers are all acquaintances and friends. Picture us all there… having local tagliolini made with forty yolks while discussing wines!” Such proximity to local growers also gives the Lovisolo’s direct access to the region’s best fruit when it comes to projects like Scarlet. They pride themselves both on a high cost-to-quality ratio and elevating the community’s standards. Notably, they believe in taking the best of old winemaking techniques and modernizing them to achieve the best of both worlds. For example, while the use of carbon-neutral aluminum bottles is modern, the overall concept centers on an ancient technique called “filtered sweet”. Says Gava, “The methods have changed but the concept remains the same: blocking the fermentation in a natural way, obtaining the must in a natural way and leaving a sweetness that is the result of only the grapes.” With such an intelligence and heartbeat behind them, no wonder the Scarlet offerings all taste so great!