Roero's BioErgoDynamic Pioneers
Hilberg-Pasquero is a small, family-run estate in Priocca, Roero, Piedmont — founded in the early 1980s by Annette Hilberg and Michele Pasquero when they combined their knowledge to invest in this land. What began as a traditional agricultural reality (celery, leeks, corn and hay) evolved through experimentation with hydroponic farming, bumblebee pollination, organic and biodynamic methods. Today, now joined by their son Nicola Pasquero, the family farms roughly 8 hectares on the Bricco Gatti hilltop, producing wines that are an authentic expression of Roero's clay and marl soils. Their philosophy goes far beyond appellations — what matters is quality and identity. They have coined and trademarked their own approach: BioErgoDynamics, where BIO means restoration of biodiversity, ERGON unites science with the vigneron's experience, and DYNAMICS emphasises the holistic relationship between micro and macro. The family also champions "cantun verd" — green corners at vineyard edges that break monoculture, create biodiversity corridors, and provide habitat for wildlife. They use mass selection from 80–100 year old mother vines to preserve genetic heritage and resilience. Production focuses on Barbera and Nebbiolo, with some labels like Vareij and Rosato remaining unclassified by choice — extremely refined wines that fully represent the territory regardless of DOCG status.
From Celery & Leeks to BioErgoDynamic Wine
Hilberg-Pasquero was born in the early 1980s when Annette Hilberg and Michele Pasquero combined their knowledge and foresight to invest in a small plot of land in Priocca, Roero. Initially, theirs was a traditional agricultural reality — celery, leeks, corn and hay — but their studies and curiosity led them to experiment with hydroponic farming, bumblebees for pollination, and ultimately organic and biodynamic agriculture [^35^].
Michele Pasquero represents the third generation of his family to farm on the Bricco Gatti hilltop in Roero. The land has always been in the family, but Annette and Michele transformed it from conventional agriculture into something radically different — a laboratory for sustainable viticulture that would eventually produce some of Piedmont's most distinctive wines [^40^].
In the early 2000s, they formalised their philosophy by registering the trademark "BioErgoDinamica" — a term that places the vigneron's work at the centre of the equation. Their son Nicola Pasquero now works alongside them, continuing the family's commitment to innovation grounded in respect for the environment. As Nicola states: "Through careful and targeted practices, we produce high quality wines that are an authentic expression of our terroir and our dedication to sustainability" [^35^].
"Through careful and targeted practices, we produce high quality wines that are an authentic expression of our terroir and our dedication to sustainability."
— Nicola Pasquero
Bricco Gatti, Priocca
The Hilberg-Pasquero estate spans roughly 8 hectares on the Bricco Gatti hilltop in Priocca, western Roero — a village less famous than the Langhe of Barolo and Barbaresco, but with soils equally rich in clay and marl, perfectly suited to Nebbiolo, Barbera, and the region's other native varieties [^35^][^40^].
The family's approach to viticulture is meticulous and site-specific. Rootstocks are chosen based on soil peculiarities to encourage deep rooting and favour quality over quantity. For rich, moist soils, aromatic white grapes or Barbera are planted; for white clays, Nebbiolo; for sands, Arneis. Each vineyard is studied individually — its location, exposure, position on the hillside, and wind patterns — before any planting decision is made. There is no universal protocol; every site demands its own solution [^35^].
Farming is organic and biodynamic, with a focus on the inter-row — the space between vine rows — as the critical zone for vineyard health. Leguminous plants fix nitrogen in the soil; mustard is planted on rich subsoils to promote water penetration. North-facing vines, with more moisture, receive different treatment than south-facing vines characterised by subsoil aridity. The family also practices mass selection, using 80–100 year old mother vines to propagate new plantings, preserving unique genetic characteristics and building resilience against disease [^35^].
BioErgoDynamics is a registered trademark coined by the Hilberg-Pasquero family. BIO = restoration of biodiversity. ERGON = union of science with the vigneron's experience. DYNAMICS = understanding between micro and macro relationships. It is a holistic approach grounded in science, requiring attention to small details and openness to nature's lessons. Not technically biodynamic, but deeply informed by it — putting the work of the vigneron at the centre of the equation.
"Cantun verd" refers to green corners at the edges of vineyards — spaces for breaking monoculture, creating biodiversity, and producing fruit for both humans and animals. Peach, apricot, and apple trees are planted here, connected by hedges and corridors (cypress rows) that provide habitat for birds, shelter for earthworms, and safe passage for small animals. The family has developed this into a formal protocol with logo and registration, which they want to make available to fellow producers.
Hilberg-Pasquero uses very old mother vines for new plantings — for one Barbera vineyard, they identified three particularly expressive mothers: one 100-year-old, one 90-year-old, and one 80-year-old. This preserves unique fruit characteristics, diversifies genetic heritage, and builds resilience against disease. It requires more effort than buying commercial clones, but results in vineyards that are healthier, more individual, and deeply connected to the place.
The family chooses rootstocks and varieties based on precise soil analysis. Rich, moist soils get aromatic whites or Barbera. White clay soils get Nebbiolo. Sandy soils get Arneis. This is not guesswork; it is the result of decades of observation and experimentation. The goal is always the same: encourage deep rooting, favour quality over quantity, and let each vineyard express its specific terroir.
Beyond Appellations, Quality & Identity First
Hilberg-Pasquero's philosophy goes far beyond appellations. While they produce Roero DOCG, Nebbiolo d'Alba DOCG, Langhe DOC Nebbiolo, Barbera d'Alba DOC Superiore and Riserva, what truly matters to the family is the quality and identity of each wine. Some of their most distinctive labels — Vareij and Rosato — are intentionally unclassified, yet they are extremely refined and fully representative of the territory [^35^].
The cellar work is an extension of the vineyard philosophy. Fermentations are carried out with indigenous yeasts, without chemical additives or selected strains. The wines are vegan — no animal products used in fining or filtration. Ageing takes place in a combination of vessels suited to each wine's needs: steel for freshness, concrete for texture, old wood for gentle oxygenation. The family is not dogmatic about vessels; they are dogmatic about letting the vineyard speak [^36^][^38^].
Nicola Pasquero, now the winemaker, brings a scientific rigour to the family's holistic approach. He is noted as an expert in vineyard diseases, combining practical observation with deep technical knowledge. The result is wines that are clean, precise, and alive — natural wine in the best sense: made with minimal intervention but maximum care, expressing Roero's clay and marl soils with clarity and conviction [^35^][^39^].
The Work of the Vigneron
BioErgoDynamics places the vigneron's labour at the centre of winegrowing. It is not enough to follow biodynamic calendars or apply organic treatments; the vigneron must understand, observe, and respond to each vineyard's specific needs. This means studying how soil breathes, how water penetrates, how plants compete, and how microclimates shift. It means walking the rows daily, tasting grapes, feeling the weight of the vintage, and making decisions that are both scientific and intuitive. For the Hilberg-Pasquero family, this work is not a burden — it is the reason they farm. Annette's German precision, Michele's generational knowledge, and Nicola's scientific training combine into a vigneron's gaze that is careful, focused, and deeply respectful of the land. Every bottle is a record of that work.
One of Piedmont's Most Brilliant & Unsung
Hilberg-Pasquero has been described as "one of Piedmont's most brilliant growers and producers" — extraordinary yet little known and unsung. They grow Nebbiolo, Barbera, and Brachetto (locally called Bragat) in a corner of Roero that remains overshadowed by the fame of Barolo and Barbaresco across the Tanaro River. But for those who discover them, the wines are revelatory: precise, soulful, and deeply connected to their specific sites [^43^].
The estate's reputation is built on consistency and integrity rather than marketing or volume. Their wines are exported to the US, Europe, and beyond, with importers like Vignaioli America championing their cause. Visitors to the cellar describe an immersive experience — meeting family members, learning about geology and winemaking techniques, and tasting wines that each carry their own peculiarities and tastes, deeply linked to soil and grape variety [^35^].
What sets Hilberg-Pasquero apart is the completeness of their vision. They are not merely winemakers; they are systems thinkers — ecologists, scientists, and farmers who see the vineyard as part of a larger biological and social network. The cantun verd protocol, the BioErgoDynamics trademark, the mass selection programme, and the educational tastings all point to a family that wants to change not just how wine is made, but how agriculture is practised. As one visitor noted: "Equilibrium in the vineyard and foremost quality wine! Amazing quality of their biodynamic/organic wines" [^39^].
"Equilibrium in the vineyard and foremost quality wine!"
— Visitor Review
The Hilberg-Pasquero Range
All wines are made from organically and biodynamically farmed estate fruit, with indigenous yeast fermentation and minimal intervention. The range spans DOCG, DOC, and deliberately unclassified labels — reflecting the family's philosophy that quality and identity matter more than appellation status. Production is small and focused on Barbera and Nebbiolo, with select cuvées from Brachetto (Bragat) and other local varieties [^35^][^44^].