Fratelli Berteletti took shape in the early 20th century in Ghemme, where the Berteletti family farmed Nebbiolo, Vespolina, and Uva Rara on the region’s alluvial and porphyry-influenced soils. By mid-century the estate was bottling its own wines at a time when much of Alto Piemonte was still selling fruit, helping preserve local traditions as vineyards elsewhere were being abandoned. Farming focused on low yields and careful canopy work to maintain acidity in this cool, ventilated zone below Monte Rosa. Fermentations were carried out in concrete and later stainless steel, with Nebbiolo seeing longer macerations for structure. Aging relied on large Slavonian casks to keep aromatics pure. The wines show lift, minerality, and the fine tannins typical of classic Ghemme.