Grape varietal : Nebbiolo & Uva Rara. Hand-harvested. Gentle destemming and crushing, fermentation in stainless steel vats at controlled temperatures. Macerated for a minimum of 15 days following the completion of alcoholic fermentation. Malolactic fermentation following alcoholic fermentation, in cement vats. Aged for four months on the lees. Aged at least one month in the bottle before release.