70% Nebbiolo, 30% Vespolina from 0.5 hectate parcel in Briona. Harvest is in early October. The grapes de-stemmed and follow a gentle extraction regime with a 20-day long maceration. Fermentation is in stainless steel with malolactic fermentation in large barrels. The wine ages in for twenty months in the same 21 hectoliter barrels for twenty months and four months in bottle before being released.