From south facing vines in the La Morra area of Barolo, this vineyard has mixed clay and calcarous soil. Yields are limited by intense green harvesting but also intense planting, and varies between 30 вЂ“ 45 Hl./Ha. Guyot-trained.
Hand harvested. Alcoholic fermentation is carried out for 10 days at a controlled temperature, in horizontal stainless steel vats, using only local yeasts. After fermentation the wine is racked into wooden casks of second passage for 10 months. Wine can be aged for up to 6 years.