Vineyard: Nebbiolo, planted in 1954
Soil: Calcareous – Clay
Vinification: in horizontal roto-fermenters for about 6/8 days, with skins,
followed by completion of alcoholic fermentation in stainless steel tanks for
about 10/15 days. Malolactic fermentation in barriques.
Ageing: in French barriques, 40% new and 60% already used for 24 months.