About Us

In constant evolution since 1946

For over 70 years we have been combining tradition, experience and modern technologies to offer high-quality food products.

For us every process is an authentic work of art: our products are processed with fresh and selected raw materials, high quality standards and rigorous methods transmitted from several generations.

Our story

The history of the Bagnod farming estate began in 1946 when Gino and Clelia Bagnod came down from Mount Val d’Ayas to Canavese region to hibernate with their animals.

They worked with passion to improve the systems of breeding without altering the genuineness, making more efficient the productions and feeding the animals with hay pastures.

The farm’s dairy and meat products were immediately appreciated by the locals for their high quality.

After this first entrepreneurial experience, the Bagnods bought a mountain pasture in Val d’Ayas, their homeland, dedicating themselves to the production of typical Aosta Valley products.
In 1999, in order to make the most of these products, the owners inaugurated the farmhouse restaurant “La Tchavana”.

It was 2001 when the Bagnods decided to open a second farmhouse in Piverone, called “La Schiavenza”.

In 2006, inspired by a visit in Germany, the farming estate invested in a new area focusing on renewable energy from biogas.

The production of biomethane, electric and heat energy is in total respect for the environment as it uses the manure of their farms, agricultural by-products and dedicated crops.

We can now finally mention CellaGrande, the last purchase of the family by Lago di Viverone.

The exclusive location produces the Erbaluce DOCG wine in the old cellars of the monastic establishment.

Moreover, we have recently introduced the newest wine production from the Nebbiolo Picotener from the Carema region.

Our realities

La Schiavenza

Farmhouse – Piverone

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La Tchavana

Farmhouse – Val d’Ayas

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Cellagrande

Wine estate, event location, b&b, restaurant and Bio-spa

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La Meridiana

Bar a Fromage – Mandrou

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