From the eponymous cru in the village of Treiso. The 3.5 hectares of vines were planted between 1960 and 2012, facing SW at 350m. Spontaneous fermentation in stainless steel, with an extended maceration on the skins, 65 days. Aged for 2 years, the 1st year in 1000L botticelle and the 2nd year in 3000L botti. Aged an additional 6 months in bottle and released.