On the territory of Briona, for about 0,5 Ha.
Nebbiolo 70%, Vespolina 30%.
Hand picking vintage in crates during the first two weeks of October, destemming and gentle mashing, fermentation in steel barrels, soaking for about 20 days. Malolactic fermentation in wood.
Rests in big barrels (21Hl) for the 20 months after vintage and then in bottles for 4 months after bottling.
Summer of the second year subsequent to vintage.