Grape variety: Nebbiolo 100%

Production area: Boca, Prato Sesia

Exposure of the vineyards: South, South-West

Altitude of the vineyards: 400-460 metres above sea level

Surface area: 1.5 hectares

Age of the vineyards: 15 years

Soil composition: land rich in porphyry which makes the soil acidic and sterile

Training system: Guyot

Number of vines per hectare: 4,300 plants/hectare

Yield per hectare: 9,000-10,000 kilograms/hectare

Harvest: second half of October, manual selection and harvesting

Vinification: Right after harvesting, the grapes undergo destemming and pressing. Following a 15-day period of maceration on the skins with daily punch-downs, the wine is racked and transferred to stainless steel tanks for malolactic fermentation under controlled temperature conditions, utilizing natural yeasts. Sulfite levels are kept exceptionally low throughout the process.

Aging: Aged for a minimum of 20 months in stainless steel tanks, followed by at least 2 months in bottle before being released onto the market two years after the harvest.