Beginning in mid-September, grapes are hand-harvested to ensure the preservation of their quality and integrity. Following harvest, a brief maceration process is employed to extract the nuanced color and characteristic hues of the Nebbiolo varietal. The grapes are then subjected to a gentle pressing, after which the must is allowed to rest for clarification, setting the stage for the fermentation phase. Fermentation is carefully managed at a controlled temperature of 16°C to retain the desired aromatic and structural attributes of the wine.

The wine undergoes a minimum ageing period of 12 months in the bottle on lees.