Carefully following the evolution of the polyphenolic maturation, it is in the second week of October
that we harvest our most precious bunches, most of them produced by 50-year-old vines.
These Nebbioli ferment on the skins over 4 weeks. As for the Barolo Vigne Fantini maturation takes place the first year in barrique in contact with the lees  and the second and third year in small oak barrels and 500-lt- tonneaux. Bottled without filtering at the beginning of the third year, it is fined in bottle for further 14 months before release.
From a surface of 13,700 square metres 6,000 bottles on average are produced.