Grape variety: Nebbiolo 100%
Production area: Berbenno di Valtellina
Yield per hectare: 70 hL per hectare
Harvest: First 10 days in November
Sugar content: 24 Babo
Alcohol content: 16%
Vinification: After three months of drying, grapes ferment at controlled temperature (28 °C) in Slavonian oak of 33 Hl for 30 days. The must undergoes a first racking and is allowed to settle before being racked into barriques to mature
Ageing: 24 months in new barriques, then 6-8 months bottle cellaring before distribution