Grapes from the historic vineyard in Brunate in La Morra, on the south side towards Barolo, with about 4,600 plants per hectare on a surface of about 1 hectare. The vines have an average age of around 53. Calcareous-clayey soil. Fermentation lasts about 3 weeks in a steel tank in contact with the skins. This time includes pre and post fermentation maceration with the use of the ancient submerged hat method. Malolactic fermentation is carried out in barriques.