SPECIES OF VINE: Nebbiolo, Michet and Lampia varieties.
VINEYARD: different vineyards, in Bussia Bussia (Monforte d'Alba).
HARVEST: manual, with grapes selection in the vineyard.
TIME OF HARVEST: mid-October.
VINIFICATION: red, with skin soaking inside stainless steel vats.
VINIFICATION TIME: the must stays on contact with the skins for 25-30 days: during this time the alcoholic VINIFICATION gets fully complete, and the wine is then drawn off.
VINIFICATION TEMPERATURES: changeable, with highest peaks of 32 degrees centigrades.
CELLAR REFINING: The new wine is racked several times before transfer to large Slavonia oak casks where it is aged and refined for 26 months.
NOTES: the grapes used to make Barolo come from vineyards which are at least 20 years old.