• Variety: Dolcetto
• Size: 0.30 ha (0.74 ac)
• Terroir: Vergne, Langhe, 390 m elevation, calcareous-clay.
• Viticulture: Organic (not certified), cover crops, no pesticides or chemical products, only copper and sulfur treatments, Guyot-Poussard pruning.
• Vinification: 100% destemmed, ambient yeast fermentation in stainless steel, pressed, malolactic conversion in concrete tank, aged for 9 months in demi-muids and barrels, bottled and aged for an additional 6 months, SO2 added after malolactic conversion and before bottling.