The grapes were grown in six different vineyards from three different areas. Four vineyards are in Barolo, on chalky, Tortonian soils, facing either south-east or south-west, with vines planted between 1968 and 2004. Here the chalky soil results in delicately aromatic wines, with high acidity and red berry characters. The two vineyards planted in Novello and Sinio are on Helvetian soils, giving wines with ripe, black fruit characters, balsam and minerality, with firmer tannins. The Novello vineyard, called Piedicucche, produces the fleshiest wines whereas the Bertone vineyard, in Sinio, gives wines with the darkest, most graphite aromas.
Barbera was harvested in the second half of September. Vineyards and blocks were picked separately in multiple passages. Once at the winery, bunches are selected on sorting tables, and again after destemming. Fermentation lasted 15-20 days in vertical vats, with gentle punch-down and pump-overs, at a free temperature below 31°C. Spontaneous malolactic fermentation followed. The wine was then aged for 12-16 months mostly in stainless-steel tanks and no more than 10% oak barrels.
A violet red colour alludes to the sweet dark fruits, giving this wine a refined elegance. Powerful and rich on the nose, it is concentrated and smooth: rich and fruity while leaving room for hay, tobacco and spices. On the palate, black fruits are layered with mineral graphite notes.