Fruit picked from 4 vineyards in La Morra and Barolo, grown on clay and calcareous soils.
Manual picked, de-stemmed and crushed. Fermentation in stainless steel is thermo-controlled around 35°C with own natural yeasts. Natural malolactic in wood casks.
24 months in oak casks, 2 months in stainless steel vats and 6 months in bottle.