Schiavenza’s 0.9 hectares in the Prapò cru are located at 350m above sea level, with southeast exposure; the vines were planted in 1993.  Of all their crus, this is the one in which the soil is most representative of Serralunga: its high percentage of light-colored limestone naturally limits yields and results in wines that need time in bottle to show their best.

The grapes are destemmed and crushed. Fermentation occurred spontaneously in cement vats, with maceration lasting 20-25 days with pumpovers. After malolactic, the wine was racked into used Slavonian oak botti of 3500-4000L and aged there for 36 months.  It was bottled unfined/unfiltered and bottle aged for 6 months before release.