Nebbiolo and Barbera vinified and are matured separately, maceration in cement vats lasts 20-25 days; pumping over 3-4 times daily
Age of vines are 25-30 years old. Vines are sustainably farmed, the equivalent of lutte raisonnée in France. Only indigenous yeasts are used. Almost all barrels used (barriques, tonneaux, and botti) are at least 5th passage; new barrels are introduced occasionally as needed.