The grapes are selected from the historical cru Brunate, located in La Morra, on the south side towards Barolo, with 4,600 plants per hectare. The average age of the vines is 50 years old, the soil is a mix of limestone and clay. Grapes are gently crushed and fermented for 3 weeks in a stainless steel tank with skin contact. This time includes pre- and post- fermentative maceration with the traditional method of submerged cap. Malolactic is done in barriques. 

Aromatically this Barolo is representative of Brunate, with notes of violets, warm baking spices, and tar. On the palate the wine is ripe with red fruits, plums and a bold tannic structure that lingers on the palate.