The grapes come from a 2.1-hectare vineyard originally planted in 1942, with further plantings in 1991. Located around Barolo, it has been organically farmed since 2010. Situated at 300-meter elevation, the vines are planted at a density of 5,000 vines per hectare and have a southeast and westerly orientation. The Barbera vines are grown on rootstocks 420A, SO4, and K5BB. Guyot pruned and espalier trained, the vines are carefully cultivated by hand, with green harvesting and thinning taking place to control yields and increase the flavour concentration in the grapes. The soil is made of fossil marl from the Tortonian age with high sandstone content, in which Barbera thrives and produces balanced grapes. Green manure is employed to enhance the vitality of the soil, and the cuttings from the grass cover crops are left on the soil to help increase the nutrient value. By organic viticulture, copper and sulfur are used when necessary; herbicides and pesticides are not employed. Manually harvested.