This vineyard is historically recognised as one of the most suitable for whole-berry winemaking techniques. 60% of the fruit for this wine was vinified as a whole berry, while
the remaining 40% was destemmed and crushed. The grapes were transferred into steel tanks for a five-day cold soak. The temperature was increased, and fermentation lasted around four weeks, with skin contact and regular pump-overs. This period included post-fermentation maceration, involving the traditional submerged-cap method. The wine was aged 24 months in large oak casks (Slavonian and French), where malolactic conversion occurred. Bottled without filtration.

A Barolo of exquisite aromatic complexity and wonderful depth of flavour, with silky tannins and unmistakably elegant notes of wild strawberry, rose and dark cherry. It is harmonious and beautifully balanced.