After a gentle crushing of Nebbiolo grapes, the alcoholic fermentation proceeds in the traditional way in steel tanks at a temperature of 30-32°C. Through eight daily remontages (pumping over), a maceration of 10-12 days is allowed. Following this, the must undergoes a three-month period during which the lees are kept in constant motion, enabling a significant extraction of mannoproteins, which results in cleaner aromas and increased elegance. Additionally, malolactic fermentation takes place during this process.
Subsequently, the wine is transferred into barriques (10-hectoliter barrels made of French Allier oak staves and Slavonian oak bottoms) and larger casks (Slavonian) of 1500 liters, where it spends 26 months aging. Finally, a pre-bottling phase lasting 1-4 months in steel tanks is carried out before bottling, followed by further aging in the bottle for several months.
