GRAPE VARIETY: Nebbiolo in the Michet and Lampia varieties.

VINEYARD (E): several vineyards in Bussia (Monforte d'Alba).

HARVEST: manual with selection of grapes in the vineyard.

HARVEST TIME: mid-October.

VINIFICATION: in red with maceration of the skins in stainless steel tanks.

FERMENTATION TIMES: the must remains in contact with the skins for 20-30 days, during which it completes alcoholic fermentation.

FERMENTATION TEMPERATURES: variable with maximum peaks of 32 degrees centigrade.

CELLAR REFINING: The new wine is racked several times before being placed in oak barrels where it ages and refines.

NOTE: The grapes used to produce Barolo come from vineyards that are at least 15-20 years old.