Originally planted in 1969, this Nebbiolo grows on one hectare of the Ascheri vineyard in La Morra, Piedmont. The soil is calcareous and clayey, and the vines have a south-west exposure at 340 metres above sea level. Wild yeast fermentation is followed by 45-60 days of maceration on skins. The first ten days, frequent cap punchdowns take place and then for the next five to seven weeks there is traditional maceration with submerged cap. Malolactic fermentation and maturation in barriques and barrels for about 30 months. The wine is bottled in summer without filtration and bottle-aged for nine to twelve months. Best served at 18°C.