In the Small Barrel, Good Wine
I Moie is a small, family-run organic farm and educational farmstead on the hills overlooking Acqui Terme, in the heart of the Nizza Monferrato zone of Piedmont. Founded and led by Francesca Pronzato, the estate is a micro-producer of two Piedmontese excellences — Moscato d'Asti DOCG and Barbera d'Asti DOCG — with just 35 rows of vines and approximately 2,000 bottles per label per year. Every operation, from vineyard to cellar to bottling, is done entirely by hand, by Francesca personally. The estate also produces honey and saffron, and operates as an educational farm where visitors can experience the world of bees, art-nature laboratories, creative recycling, and ethological experiences with horses. The labels — illustrated by @Ylevinil — tell the family's story: "Luciano," named after Francesca's grandfather, a painter from Trisobbio who taught her rigor, education, respect, and the value of affection; and "Tarponet," named after her other grandfather Vincenzo's nickname for her cat, a tribute to the small environmental engineers that aerate the soil. This is not merely a winery; it is a living family archive, a celebration of heritage, and a testament to the belief that in the small barrel, there is good wine.
Two Grandfathers, Two Wines
The story of I Moie is a story of family, memory, and the transmission of values across generations. It is the story of two grandfathers — Luciano and Vincenzo — whose lives and lessons are woven into every bottle that leaves this tiny farm on the hills above Acqui Terme. Francesca Pronzato, the founder and sole vigneron, did not set out to build a commercial winery; she set out to honor her family, to preserve a piece of Piedmontese agricultural heritage, and to prove that greatness does not require scale — that, as the Italian saying goes, "nella botte piccola c'è il vino buono" — in the small barrel, there is good wine.
Luciano, Francesca's grandfather, was born in 1924 in Trisobbio, a small village in the Monferrato. In his free time, he painted — and his paintings still move the family today. He was a man of rigor, education, respect, and deep affection. The only wine he allowed himself was Moscato d'Asti, which he drank to celebrate with family, together with her grandmother's crostata. He taught Francesca the value of discipline, the importance of education, and the irreplaceable worth of family bonds. The "Luciano" Moscato d'Asti is her tribute to him — a wine that carries his name, his values, and his joy. "This wine is for you, grandfather," Francesca writes on the label. "I owed it to you."
Vincenzo, her other grandfather, called her gray, stocky cat "Tarponet" — a dialect word for "little mole." Moles are small environmental engineers: they aerate the soil and eat harmful larvae, playing a direct role in the health of the land. In years past, Vincenzo made the best Barbera in the family, thanks to the rich soil — though everyone remembers it for its high alcohol content. The "Tarponet" Barbera d'Asti is an homage to him and to the moles that work the soil silently, just as Vincenzo worked the vines. It is a wine of structure and memory, of earth and family.
The name "I Moie" itself is a dialect term that evokes the place — a corner of the Monferrato where the hills roll gently toward Acqui Terme, where the Bollente thermal spring has drawn visitors since Roman times, and where viticulture has been practiced for centuries. The estate is located on Strada Monterosso, in the comune of Acqui Terme but within the Nizza Monferrato production zone — a territory that has recently been elevated to its own DOCG for Barbera, recognizing the exceptional quality of its terroir. From this small plot of land, with just 35 rows of vines, Francesca produces wines that are as much autobiography as agriculture — every bottle a chapter of family history, every label a story told through the beautiful illustrations of @Ylevinil.
"Questo vino è per te nonno, te lo dovevo. Luciano, mio nonno, era del '24 ed era di Trisobbio. Nel tempo libero dipingeva e i suoi quadri ci emozionano ancora oggi. Questo moscato ha il suo nome perché era l'unico vino che si concedeva per festeggiare con la famiglia, insieme alla crostata della nonna. Lui mi ha insegnato il rigore, l'educazione, il rispetto e il valore per gli affetti."
— Francesca Pronzato, on "Luciano" Moscato d'Asti
Clay Soils & 35 Rows of Devotion
I Moie's vineyards are located on the hills overlooking Acqui Terme, in the Nizza Monferrato zone of Piedmont — a territory that has recently been recognized with its own DOCG for Barbera, acknowledging the exceptional quality of its terroir. The estate is tiny: just 35 rows of vines, planted on clay soils that are heavy, compact, and poorly draining — a soil composition that is challenging for the vigneron but rewarding for the wine. The clay retains moisture and imparts body and depth to the grapes, while its poor drainage forces the vines to struggle, producing small berries with concentrated flavors. The southeast exposure ensures optimal morning sun and protection from the harshest afternoon heat, creating ideal conditions for both Moscato Bianco and Barbera.
The Nizza Monferrato terroir is among the most prized in Piedmont for Barbera. The zone sits at the confluence of the Belbo and Tanaro rivers, on hillsides that provide natural drainage and a unique microclimate. The soils are predominantly clay and limestone — classic Monferrato geology that gives the wines a distinctive character: body and depth from the clay, minerality and freshness from the limestone. The elevation, though modest, provides sufficient diurnal temperature shift to preserve acidity in the grapes while allowing full phenolic ripeness. This is the terroir that has made Nizza Monferrato the most celebrated sub-zone for Barbera d'Asti, and it is the terroir that Francesca Pronzato farms with her own hands, row by row.
The climate is continental with Monferrato influence — warm, sun-drenched summers that develop sugar and color in the grapes, cool nights that preserve acidity and aromatic freshness. The proximity to Acqui Terme brings a certain humidity, which the clay soils manage by retaining moisture and releasing it slowly to the vines. Rainfall is moderate, and the organic farming practices help maintain soil structure and prevent erosion. The combination of warm days, cool nights, and clay-rich soils creates ideal conditions for both varieties: the heat develops the aromatic intensity and sugar concentration that define great Moscato, while the clay and diurnal shifts preserve the vibrant acidity that makes Barbera so distinctive. This is a climate that demands patience and attention, and Francesca provides both — daily, personally, by hand.
Farming is organic and deeply hands-on. The estate is a small family organic farm — "piccola azienda agricola biologica familiare" — and every operation is conducted with meticulous attention to detail. No synthetic pesticides, herbicides, or chemical fertilizers are used. The 35 rows are worked entirely by hand, by Francesca personally, from pruning to harvesting. The planting density and natural competition among the vines lead to controlled yields and high-quality grapes. The estate also maintains beehives for honey production and cultivates saffron — a polycultural approach that promotes biodiversity and reflects the traditional agriculture of the Monferrato. This is not industrial viticulture; it is a labor of love, a conversation between one woman and her land, conducted in the language of manual labor, patience, and respect. The result is grapes of exceptional quality — small berries with thick skins, intense flavors, and the unmistakable imprint of clay and care.
Classic Monferrato clay — heavy, compact, poorly draining. Retains moisture, imparts body and depth. Forces vines to struggle, producing small, concentrated berries. Challenging for the vigneron, rewarding for the wine. The foundation of both Moscato's richness and Barbera's structure.
Warm sun-drenched summers, cool nights preserving acidity. Southeast exposure for optimal morning sun. Moderate rainfall managed by organic practices. Ideal for both varieties — heat develops aromatics and sugar; clay and cool nights preserve vibrant acidity and freshness.
Small family organic farm. No synthetic chemicals. All 35 rows worked entirely by hand, by Francesca personally. Pruning, harvesting, selection — every step manual. Natural competition for controlled yields. Polycultural approach with honey and saffron. Biodiversity and soil health as foundation.
Micro-production: just 35 rows of vines, ~2,000 bottles per label per year. Every bunch handled with personal care. Harvest is a family celebration. The wine is differentiated precisely because of this intimacy — everything curated in detail, everything done by hand, everything full of story.
Entirely by Hand & Family Celebration
At I Moie, the cellar philosophy is inseparable from the farm philosophy: everything is done by hand, by Francesca personally, with the same care and attention that she brings to the vineyard. The winemaking is not a separate activity from farming; it is a continuation of the same intimate, manual relationship with the grapes. The techniques are traditional, meticulous, and deeply personal — guided not by commercial protocols but by family memory, terroir understanding, and an unwavering commitment to quality over quantity. The result is a portfolio of just two wines — one white, one red — each produced in quantities of approximately 2,000 bottles per year, each carrying the full weight of family history and the unmistakable imprint of hands-on craftsmanship.
The techniques are demanding, intuitive, and deeply rooted in Monferrato tradition:
Harvest & Selection: All grapes are meticulously hand-harvested from the estate's 35 rows. The harvest is a family celebration — "la vendemmia è una festa di famiglia" — a day of gathering, laughter, and shared labor that transforms the work of picking grapes into a ritual of connection and joy. Francesca monitors the vineyards daily in the weeks leading up to harvest, tasting berries and waiting for the moment when phenolic ripeness, sugar concentration, and acid balance align. Only the finest bunches are chosen, and they are transported quickly to the cellar to preserve freshness. Every operation, from destemming to pressing to fermentation, is done by hand — no mechanization, no shortcuts, no delegation.
"Luciano" — Moscato d'Asti DOCG: The "Luciano" is a Moscato d'Asti DOCG — one of Piedmont's most celebrated and distinctive wines, produced from 100% Moscato Bianco grapes. At I Moie, the Moscato is handled with the same meticulous, manual care as everything else on the farm. The grapes are hand-harvested at optimal ripeness, gently pressed, and fermented using traditional methods that preserve the grape's extraordinary aromatic potential. The result is a wine of 5% alcohol — light, fragrant, and utterly enchanting — with notes of orange blossom, peach, apricot, and a hint of sage, balanced by vibrant acidity and a delicate, persistent mousse. It is the wine that Luciano himself would drink to celebrate with family, and it carries his values in every bubble: rigor, education, respect, and the irreplaceable worth of affection. Production: approximately 2,000 bottles per year.
"Tarponet" — Barbera d'Asti DOCG: The "Tarponet" is a Barbera d'Asti DOCG — the structured, age-worthy red that has defined the Monferrato for centuries. The grapes are hand-harvested, destemmed, and fermented with indigenous yeasts in a process that is entirely manual and entirely personal. The wine is aged with patience, allowing the firm tannins and vibrant acidity that are Barbera's hallmark to integrate and soften. The result is a wine of 13.5–14.5% alcohol — robust, distinctive, and full of character — with flavors of dark cherry, plum, spice, and a mineral undertone that speaks of the clay soils beneath the vineyard. It is an homage to Vincenzo and to the moles that work the soil silently — small environmental engineers that aerate the earth and protect the vines. Production: approximately 2,000 bottles per year.
Labels & Storytelling: The labels of I Moie are not mere packaging; they are illustrated stories, created by the artist @Ylevinil, that bring the family's history to life. The "Luciano" label depicts the grandfather with his palette and brushes — a painter from Trisobbio whose art still moves the family. The "Tarponet" label shows a mole enjoying a glass of wine in its burrow — a whimsical tribute to the small creatures that are the farm's silent partners. These labels transform each bottle into a keepsake, a storybook, a piece of family art. They are proof that wine is not merely a beverage; it is a medium of memory, a vessel for the stories that define who we are.
Ageing & Bottling: The estate's approach to ageing is deliberately traditional. The wines are aged in neutral vessels that preserve their natural character without adding wood flavors. There is no new oak, no barriques, no technological manipulation — only the gift of time and the patience of a vigneron who trusts her grapes and her terroir. The wines are bottled by hand, labeled by hand, and distributed with the same personal care that defines every aspect of the farm. Sulfites are used minimally, as required by the DOCG regulations, but the focus is always on preserving the wine's natural texture and layers of flavor. The result is wines that are pure, honest, and unmistakably personal — alive, evolving, and full of the scents and colors of nature, full of Francesca and her family's dreams.
"Luciano" — "Moscato d'Asti DOCG from Trisobbio Heritage, 5% Alcohol, 2,000 Bottles, Handcrafted Entirely by Hand, A Tribute to a Grandfather's Rigor and Affection"
The "Luciano" is I Moie's most personal wine — a Moscato d'Asti DOCG that is not merely a beverage but an act of filial devotion, a liquid letter to a grandfather whose values continue to shape the estate's philosophy. It is proof that the smallest productions can carry the deepest meanings, and that wine, at its best, is a medium of memory and love.
Luciano, Francesca Pronzato's grandfather, was born in 1924 in Trisobbio, a small village in the Monferrato hills. In his free time, he painted — and his paintings, filled with color and emotion, still move the family today. He was a man of rigor, education, respect, and deep affection for his family. The only wine he allowed himself was Moscato d'Asti, which he drank to celebrate with his loved ones, always accompanied by his wife's crostata. He taught Francesca the value of discipline, the importance of education, and the irreplaceable worth of family bonds. When she founded I Moie, she knew that her first wine would bear his name — a tribute to the man who had given her so much more than wine.
The grapes come from the estate's 35 rows of vines on the hills above Acqui Terme, in the Nizza Monferrato zone. The soil is heavy clay — compact, poorly draining, rich in minerals. The southeast exposure ensures optimal morning sun, while the clay retains moisture and imparts body to the grapes. The Moscato Bianco vines are farmed organically, with no synthetic chemicals, and every operation is conducted by hand, by Francesca personally. The harvest is a family celebration — a day of gathering, laughter, and shared labor that transforms the work of picking grapes into a ritual of connection.
In the cellar, the grapes are gently pressed by hand. Fermentation follows traditional methods that preserve the grape's extraordinary aromatic potential — no commercial yeasts, no temperature control, no technological shortcuts. The result is a wine of 5% alcohol — light, fragrant, and utterly enchanting. In the glass, it is pale golden with a fine, persistent mousse. The nose is an explosion of orange blossom, peach, apricot, and a hint of sage — the quintessential aromatics of great Moscato Bianco. The palate is sweet yet balanced, with vibrant acidity that prevents cloying, and a delicate, creamy texture that invites another sip.
This is not a heavy, complex wine; it is a wine of joy, of celebration, of family. It is the wine that Luciano himself would drink with his crostata, surrounded by the people he loved. Every bottle carries his legacy — the rigor, the education, the respect, the affection — and every glass is an invitation to honor the values that he embodied. Serve chilled at 6–8°C, with fruit tarts, aged cheeses, or simply as a toast to the people who have shaped your life. This is the wine that proves, beyond doubt, that in the small barrel, there is indeed good wine — and that the smallest productions can carry the greatest love. ~$16–$24 / ~€14–€22.
The I Moie Range
Francesca Pronzato produces an ultra-small, handcrafted portfolio from her 35 rows of organically farmed vines on the hills above Acqui Terme, Nizza Monferrato, Piedmont. Just two wines — one white, one red — each approximately 2,000 bottles per year. Every operation, from vineyard to cellar to bottling, is done entirely by hand, by Francesca personally. The wines are as much autobiography as agriculture, each label telling a chapter of family history through the beautiful illustrations of @Ylevinil. Prices are approximate and in USD/EUR.
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Azienda Agricola I Moie
I Moie is a small family-run organic farm and winery located in the hills of the Piedmont region of Italy, near the town of Acqui Terme. They also produce honey and saffron.
Address: Località S. Antonio di Montechiaro 18, 15011 Acqui Terme (AL), Italy
International Retailers and Distributors
As an extremely small, artisanal producer, I Moie does not have a formal international distribution network. Their wines are very difficult to find outside of Italy.
Directly from the farm: The most reliable way to purchase their wines is by contacting them directly. Their farm is also a bed and breakfast and a teaching farm (fattoria didattica), which means they are set up to receive visitors.