The grapes come from vineyards located in La Morra, within the hamlets Berri and Capalot. Alcoholic fermentation occurs in concrete and starts with a specific pied de cuve. It lasts around 2-3 weeks and, after the first racking, the wine goes straight into wooden casks, where malolactic fermentation starts. We use 52 and 25 hectoliter barrels, made of Slavonian oak, crafted by Garbellotto. The wine ages for about 2 years, then it is blended in steel or concrete and it is bottled in July, 6-7 months before its release.