100% Nebbiolo Production from vinneyards located in the hills of Monteu Roero (Occhetti & Bric Rossino-Vadonia) & Vezza d’Alba (Sanche) whic sit at 260- 280 meters. and sit on sandy soil.

The fruit is hand harvested and fermented with spontaneous yeast in concrete. Maceration is done traditionally with a floating-cap for 12-14 days. Malolactic fermentation is in wood & steel and the final wine is raised for 7 months in a mix of old wood and steel.