grapes come from vineyards in the municipality of Barolo,
at altitudes between 280 and 380 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 Sant'Agata
Marl (silty grey clay based sedimentary rock, which can
sometimes be bluish and contains varying quantities of
This terroir produces wines which become elegant, aromatic and balanced within 3-4 years. 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 six months in the bottle before release for sale.