• Production area: La Morra(CN - Piemonte)
• Grapes: 100% DOLCETTO
• Exposure: WEST
• Soil: CLAYEY- CALCAREOUS
• Grapes per hectare: 7500 kg
• Yearly production about: 7000 bottles
• 

5-7 days of maceration in temperature-controlled rotary fermenters at 25-30°C. After the drawing off, it is decanted into stainless steel tanks for the precipitation of deposits, where it remains until the end of sugars and malolactic fermentations. After that it is racked off and left to mature for 8-10 months in steel tanks, at the end of which it is bottled and marketed.