The Nebbiolo grapes are harvested in the second half of October. Upon arrival in the cellar, the grapes are softly crushed. Alcoholic fermentation is then started with indigenous yeasts in temperature-controlled tanks. This is followed by medium-long maceration of the skins using the “submerged cap” technique. At the end of this period, the wine is racked into other tanks where malolactic fermentation takes place, while the skins undergo soft pressing. At the beginning of winter, the wine is racked into wooden barrels where it spends a long per