• Variety: Barbera, Nebbiolo, Sangiovese, Bonarda
• Vine Age: Planted in the early 1950s
• Terroir: From 3 vineyards in Roero and Emilia Romagna. The vineyard in Roero is planted with Nebbiolo on sandy soil and Barbera on sandy-clay. The vineyard in Emilia Romagna is planted with Sangiovese on clay-limestone.
• Viticulture: Organic (1990), biodynamic practices
• Vinification: Varieties are harvested within two days of each other, de-stemmed, not crushed, ambient yeast co-fermentation in concrete tanks, aged for 8-12 months in used French, American and Austrian barrels and for an additional 12 months in bottles.