Sourced from different parcels (mainly the crus of Cerrati and Meriame) all located in the village of Serralunga d'Alba, at altitudes of 360-400m above sea level; the vineyards have south-east and west exposures, and are composed mostly of calcareous and tufaceous soil. Cover crops such as clover and mustard greens are planted to achieve balance and limit yields naturally.

The grapes were destemmed and crushed; fermentation occurred spontaneously in cement vats, with maceration lasting 20 days with pumpovers. After malolactic, the wine was racked into used Slavonian oak botti of 3000-3600L and aged for 30 months. Bottled unfined/unfiltered and bottle aged for 6 months before release. 10,100 bottles produced.