Traditional Barolo with fermentation of about 15-20 days at 26°C. De-stemming, soft crushing; the must is pumped over with the dèlastage system to maximise the extraction of colour and varietal aromas. After malolactic fermentation, the wine is put into Slavonian and French oak tonneaux with weekly top-ups of the level and tasting tests to ensure the wine evolves as well as possible.