The grapes come from a selection of different vineyards across Barolo. Each plot is vinified separately, fermentation and maceration in stainless steel for 20 days at a controlled temperature of 28-29°C, followed by malolactic fermentation. The wines are aged in 40, 60 and 75 hectoliter Slavonian and Austrian oak barrels for 30 months. In Spring the matured wines are blended and then towards the end of the summer they are bottled. The wine then ages a further 6 months in bottle before release.