In Barbaresco, planted at 225 asl. in 1978. Only the Nebbiolo variety is cultivated. Soil is a mix of clay, sand and chalk. East-facing.
Hand-harvested in late September. Grapes are laid down in slatted fruit-boxes to be able to select only the best bunches. Grapes are then macerated for 12 days in steel tanks. Matured for three months in barrels of Slavonian oak, then 6 months steel tanks. Finally, it is kept in the bottle for 3 months before release.