After a gentle crushing of the Nebbiolo grapes, alcoholic fermentation proceeds in the classic way in steel tanks at a temperature of 30°-32°C.
Through six daily remontages (pumping over), a maceration of 14 days is allowed. Following this, the must undergoes a period of about three months, during which it is kept in constant movement to achieve a natural high extraction of mannoproteins, clarification, and aromatic purity. During this process, malolactic fermentation also takes place.
Once this phase is completed, the wine begins a 48-month aging period in barriques (10 hl French Allier oak casks and Slavonian oak foudres). It then finishes aging in steel tanks before bottling. The wine continues to mature in the bottle for two years before being released on the market.