It is located in the area of Mongardino d’Asti (230m above the sea level), The vineyard was planted around 1928 with mostly different biotypes of Barbera. The bunches, which have been selected and collected in baskets,are sorted. Thanks to some natural yeast, spontaneous fermentation takes place in wooden barrels. During fermentation one sole fulling process (batonage) is carried out. During fermentation one sole fulling process (batonage) is carried out. Wine fermentation can last from 6 to 9 weeks, then wine is aged in wooden barrels for about 36 months. No oenological intervention is applied during the cellar phase, not even any SO2 is used