From vines planted in 1971 in the “cru” Valeirano in Treiso situated at 200 to 350 meters altitude, southwest facing on limestone/white marne soils. Manual harvest occurs in middle of October. There is a 12-day maceration in stainless steel and, after the fermentation, the wine is racked into large “botte” (plus several barriques to account for the overflow) and aged for 20–24 months prior to being bottled, unfined and unfiltered. Production averages 10,000 bottles per annum. There is elegance to this Barbaresco alongside the classic, sturdy tannins that frame the spice-driven fruit at the center of this wine’s profile, with woodsy notes, spry acidity and excellent lift on the palate.