grapes come from vineyards in the municipality of
Monforte d’Alba, at altitudes between 370 and 480 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, with a
prevalence of Diano Sandstone (compact sedimentary rock
made up of grains of light coloured non calcareous sand).
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.