Village of Production: Verduno

Type of Grape: Nebbiolo

First Vintage Produced: 1850

Number of Bottles Produced Annually: 5,000 - 6,000, based on the vintage;

Vineyard Area: 2 hectares

Exposure and Altimetry: Various exposures (east, south and west), with an altimetry of between 350 m to 420 m. depending on the vineyard.

Type of Terrain: Medium mixture of calcareous limestone with a slimy/muddy tendency.

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

Average Age of the Vines in Production: From 10 to 40 years in relation to the vineyard.

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 first half of 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. By achieving malolactic fermentation in stainless steel vats, the wine ages for 2 ½ years in Slavonian and Allier oak casks, holding 35-50 hectoliters.

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