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 12 days at a controlled temperature, in horizontal stainless steel vats, using only local yeasts. After fermentation, the wine is racked into wooden barriques (of which 60% are new and 40% of second passage), and finally aged for 4 months in the bottle.
Wine can be aged for up to 6 years.