The grapes are harvested and selected by hand, destemmed and crushed gently. Alcoholic fermentation takes place in controlled temperature stainless steel tanks. The time on the skins varies from 22 to 28 days, depending on vintage. Racking off takes place at the end of the alcoholic fermentation. Once the first fermentation is finished, the temperature of the new wine is made use of for the spontaneous onset of the malolactic fermentation.

Its colour is characteristic of long aged Barolo, garnet red.  The bouquet is packed and ethereal, with over-blown roses and cherries in alcohol initially dominant, followed by tobacco, liquorice, truffle, leather and tar. In the mouth it is full-bodied, robust and austere. Its noble tannins temper with time to create a wine of a complexity which is characteristic of important wines. It can be laid down for more than 30 years.