grapes come from vineyards in the municipality of
Serralunga d’Alba, at altitudes between 330 and 410 metres
above sea level. The soils are of marine sedimentary origin,
dating back to the "Piedmont Tertiary Basin", and are
characterised by the presence of sedimentary calcareous clay
marl, alternating layers of marl and sand or sandstone.
These soils feature the "Lequio Formation" characterised by evident layers of sand alternating with sandstone and marl. This terroir produces alcoholic wines, with important tannins, good structure and a long cellar life.
Harvesting is followed by alcoholic fermentation, with maceration on skins for about 20 days. Malo lactic fermentation takes place in steel. The wine then ages in small oak barrels for 24 months. This is followed by a further twelve months in the bottle before release for sale.