A selection of the more mature Nebbiolo grapes are hand harvested from the Breclema vineyard in the second half of October. The grapes are destemmed and lightly pressed. Fermentation takes place at 28-30°C, from the second day of processing two punch downs a day are carried out in order to favour the extraction of the anthocyanins and the polymerised tannins from the skins. The wine aged is 42 months in Slavonian oak (12/15/30 hl). The bottles were then stored horizontally for refinement lasting over a year.