This Dolcetto d’Alba is produced from the assembly of two vineyards, one located in the village of Barbaresco and one in the village of Neive. Born from old clones and from a particular selection, the grapes are fermented and aged in steel and cement. The harvest is always done by hand, with great attention to detail. The pressing is mechanical, allowing a gentle process that expels the whole stalks without crushing the seeds. Alcoholic and malolactic fermentations occur in steel tanks, with maceration lasting around 10-15 days depending on the year. The wine then ages in steel and concrete, ensuring a pure expression of the vine and territory. Bottling is done in the waning moon phase, with no filtrations or clarifications, preserving the wine's structure.