Village of Production: Verduno

Type of Grape: Nebbiolo

First Vintage Produced: 1982

Vineyard Area: 1,3 hectares

Number of Bottles Produced Annually: 5,000 - 6,000, in relation to the vintage;

Exposure and Altimetry: Southern exposure at 380 meters.

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 15 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 second week in October.

Vinification: Vinification does not require use of machines (i.e.: de-stammer/crusher, pumps) during the pre-fermentation phase. The whole grape is thrown into the fermentation vat and lightly crushed by feet. The 'submerged cap' fermentation-maceration lasts more than a month. Upon terminating the alcoholic fermentation, the wine begins a long maturation (nearly 30 months) in French and Slovenian Oak casks, with a capacity of 35 hectoliters.