The one hectare vineyard in the Cru of Sarmassa was originally planted in 1941, with further plantings in 2000, and it has been organically farmed since 2010. The Guyotpruned vines are grown in Sant'Agata Fossil Marl soils, comprising silt (43.2%), clay (30.5%) and sand (26.3%). The wines from this Cru tend to be elegant, yet structured. The Nebbiolo vines are Lampia and Michet clones which are grown on rootstocks K5BB and 420A. Situated at 300 metres’ elevation, the vines are planted with a south-westerly orientation to optimise exposure to the sun. Planted at a density of 3,700 vines per hectare, they are carefully cultivated by hand, with green harvesting and thinning taking place to control yields and increase concentration. 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 at optimal maturity.
This wine was made organically with minimal sulphur. The must was fermented followed by maceration lasting a further 10 to 15 days, where it underwent frequent pump-overs to submerge the cap and extract flavour, aromas and fine tannins. The wine was racked and underwent malolactic conversion in cement vats at 18°C, before being transferred to oak casks of 15 to 30 hectolitres for a minimum of two years' maturation