From the Bricco Sant'Ambrogio vineyard, planted at 250 - 280 m.asl. Vines are guyot-trained, and have a south-east exposure. Soil is a combination of chalk, clay and calcareous marl. 4,000 vines planted per ha.
Hand harvested in early October, then immediately crushed and de-stemmed. Maceration lasts 10 - 12 days, and takes place in special tanks - in order to gradually extract the noble components from the skins. When the ideal balance between tannin and colour has been reached, the wine is drawn off and the first rackings are carried out. Matured in oak casks for 8 - 12 months. Generally bottled the summer following the vintage.