This steep hill, rich in Miocenic sand and fossils,  is usually harvested in the first week of October. The Nebbiolo bunches are put to ferment in stainless steel vats protracting the maceration  on the skins for 3-4 weeks. At the racking it is immediately put in barrique where it matures on the lees until the following September. It is then put in 500-lt- tonneaux to continue its natural evolution.
At the beginning of the third year, the wine is bottled without any filtering and fined in bottle for over 14 months before release.
From a surface of 10, 200 square metres 4,000 bottles on average are produced.