Growing locations: Barolo, Castiglione Falletto, Cherasco, Diano d’Alba, Grinzane Cavour, La Morra, Monforte d’Alba, Novello, Serralunga, Verduno, Roddi.
Soil: calcareous clay
Vine training: vertical trellis with Guyot pruning
Picking: 100% by hand
Harvest time: October
Maximum yield in grapes: 8 tons/ha
Vinification: destemming and crushing; alcoholic fermentation at a controlled temperature (28-30°C) on the skins for a total of around 14-16 days, with targeted racking and returning maximizing the extraction of colour, aroma and tannic structure. Following the malolactic fermentation, the wine is transferred into French and Slavonian oak for ageing. Malolactic fermentation: complete.
Ageing: 38 months, including at least 18 in wood.
Alcohol (minimum): 13% vol. Total acidity (minimum): 4.5 g/L Net dry extract (minimum): 22 g/L