grapes for this label come from the heart of the production
zone. The vineyards are well exposed and the harvest is
planned with great care, in consideration of the delicate nature
of the Dolcetto grape variety.
is traditional, with 10 days' maceration at a
temperature of about 28 °C, followed by malolactic
fermentation. The wine is bottled in the spring after harvest,
and continues the maturing process in the bottle.