- varietal: Nebbiolo, Michet and Lampia
- vineyards: Romirasco, Cicala and Colonnelo vineyards (Bussia - Monforte d'Alba)
- vinification: in wood with maceration of the skins in large Slavonia oak casks; the must remains in contact with the skins for 60 days, during which the alcoholic fermentation is fully completed; variable temperatures with maximum peaks of 32 degrees centigrade; once removed the new wine remains in large Slavonia oak casks where it ages and refines for 32 months
- blend of grapes from the oldest vines, from the Romirasco 70%, Cicala 15%, and Colonnello 15%
- remains in the cellar for at least 8 years before commercialization

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