From the Ginestra vineyard. Vines are guyot trained, and are south-facing. Soil is a combination of clay and chalk, providing ideal water retention. Vineyard is planted at 30 - 350 m.asl. 4,000 vines per ha.
Hand harvested in early October, then immediately crushed and de-stemmed. Maceration lasts 22 - 28 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. Traditionally matured in 35 hl. French oak casks for 4 - 4.5 years. Finally, the wine is refined for 12 months in the bottle.
100% Nebbiolo, mainly Michet and Lampia varieties.