After the harvest in the first week of October, it ferments on the skins for a period of 6-7 days heightening the floral and elegant components typical of this structured grapevine. The following maturation in barrique, as always in contact with lees until August, makes it gentle ready to bottling without any filtering.
The choice of producing this wine helps me to leave the most selected bunches to the production of the elder and more prestigious brother: the BAROLO.