Like all Nebbiolo vineyards, vines are scrupulously grown and grapes are selected manually, both in the vineyards and in the cellar. The grapes, previously arranged in 18 kg cases, are transfered onto a conveyor belt and then undergo gentle de-stemming and pressing. The alcoholic fermentation and the maceration last for appoximately 25 days at a constant temperature of 28°C. The malolactic fermentation follows in December.
Ageing in 40Hl oak barrels - hectoliter French and Austrian oak barrels. Bottling takes place at the end of the summer, with a further six months of bottle ageing before release on the market.