Village of Production: Barolo

Type of Grape: Nebbiolo

First Vintage Produced: 1982

Number of Bottles Produced Annually: About 4,500

Vineyard: Cannubi

Exposure and Altimetry: South, southeast

Type of Terrain: Medium mixture of calcareous limestone with a sandy tendency.

Pruning Method & Density of Planting System: Guyot, 4,500 vines per hectare.

Average Age of the Vines in Production: 18 years. Yield per Hectare of Grape Crop: From 50 to 70 quintals in relation to the climatic trend for the vintage year.

Period of Year and Method of Grape Harvesting: By hand, during the second week in October. Vinification: Vinification requires a maceration-fermentation of almost 15 days in vats of French oak, with pumping over, remixing and re-submerging the wine on a daily basis, as well as temperature control, in case of excessive variations. The wine ages for 10 months in barrels from 3 -5 hectoliters (where the malolactic fermentation takes place) for nearly 20 months in barrels of French and Slovenian oak, holding 35 hectoliters.

Bottling: After bottling, normally done in August, the wine rests in the wine cellar for at least 12 months before release.