• 100% Dolcetto from 70-year-old vines in Marne di Sant'Agata soils (a type of calcareous clay) within the Bricco Ambrogio vineyard of Roddi d'Alba
• The grapes are hand-harvested during the second week of September
• Maceration and fermentation in stainless steel with temperature control and indigenous yeasts.
• Maturation takes place in stainless steel for six months
• 950 cases produced annually