Manual harvesting of the Nebbiolo grapes, which are crushed and de-stemmed. Maceration for six hours in the press, followed by a gentle pressing. Static settling of the must. Inoculation using selected yeasts and fermentation in stainless steel tanks at 18°C. Repose and clarification in stainless steel tanks. 6 months aging in stainless steel, 3 months of which were on the lees.

Light starters and appetizers. Soft cheeses like feta or goat's cheese.