This is Gagliardo’s non-Cru Barolo, but every holding in the estate contributes to the blend. 50% of the provenance is La Morra (crus of Santa Maria and Serra dei Turchi), followed by Monforte (crus of Castelletto, Mosconi, and Bricco San Pietro), Serralunga (Lazzarito cru), Barolo (Fossati). Fermentation happens spontaneously in small stainless steel vats in micro batches, separated by cru; macerations last around 15 days. These parcels are kept separate through malolactic in used barriques, after which a blend is made and the wine ages in Slavonian oak casks of 2500-3500L.