• 100% Nebbiolo located in Annunziata and planted in 1996
• Calcareous clay soils dominate the west and northwest-facing vineyard in La Morra
• 230-250 meters above sea level with a 30-40% slope gradient
• Fermentation with indigenous yeasts, 5-6 days maceration in roto-fermentor and 10-15 days completion of fermentation in stainless steel
• Aged in used French oak barriques for 12-14 months
• Bottling takes place in July and the wine is released two years after the harvest
• 830 cases produced annually