Grape variety: Nebbiolo 100%
Production area: Sondrio district, Le Prudenze locality
Yield per hectare: 75 hL per hectare
Harvest: First 10 days in November
Sugar content: 22,5 Babo
Alcohol content: 14%
Vinification: Submerged cap fermentation in 25 hL oak vats with three pump-overs a day at a controlled temperature not exceeding 28 °C. Duration of fermentation and maceration: 10 days. Malolactic fermentation continues in large barrels until the beginning of summer
Ageing: Half new and half one-year-old barriques for 24 months. The wine is stored in open steel vats to decant naturally. The wine is the bottle cellared for approx. six months before distribution