The Nebbiolo vineyards are placed on the top of our estate, in order to ensure the best sun exposure to the grapes. The grapes are harvested around the second decade of October. Once de-stemmed the resulting must is sent in a stainless steel tank. Before the fermentation starts a 10% of the juice is drained from the tank drain in order to increase the concentration of aromas and phenolic compounds. At the end of fermentation, the wine carries out the subsequent malolactic fermentation and is placed in 12-hectolitre French oak botti for 2 years. After the aging, the wine is bottled and rests for 6 months in our underground cellar.