The organic grapes come from several vineyards, located in the southwestern area of the Barolo region, around Barolo, Monforte d’Alba and Novello. Planted in 1991, they have been organically farmed since 2010. Situated at 300 metres’ elevation, the vines are planted at a density of 3,700 vines per hectare and have south-easterly and southwesterly orientations. The Nebbiolo vines are Lampia clones and are grown on rootstocks K5BB and 420A. Guyot pruned and espalier trained, they are grown in claysilt, sand and silty soils, resulting in complexity in the resulting wine. The vines are carefully cultivated by hand, with green harvesting and thinning taking place to control yields and increase the concentration of flavour in the grapes. Green manure is employed to enhance the vitality of the soil and the cuttings from the grass cover crops are left on the soil, to help increase the nutrient value. In accordance with organic viticulture, copper and sulphur are used when necessary; herbicides and pesticides are not employed. Harvest takes place by hand.
This wine was made organically with minimal sulphur. The must was fermented at controlled temperatures, followed by maceration lasting a total of 30 days, extracting flavour, colour and tannins. It then underwent malolactic conversion, softening the palate. The wine was then transferred to large Slavonian oak casks of 15 to 30 hectolitres, where it matured for 24 months and then gently prepared for bottling. It received one year's bottle ageing in the cellar, prior to release.