Hand-harvested in early October. Produced from a selection of nebbiolo grapes grown in Rabaja, Rabaja-Fass and Faset. Maceration takes place in in stainless steel tanks for 20 days, with daily punching down. Aged for 18 months in large Slavonian oak casks, and 3 months in stainless steel tanks, followed by 14 months in the bottle.
