The winery’s greatest cru, from a vineyard on a sharply-angled (35%), west-facing slope with well-drained sandy clay soil. Made from a blend of 55% Croatina, 25% Barbera, 10% Uva Rara and 10% Ughetta di Canneto. Fermentation takes place in small 20 hectolitre wooden vats and lasts about 15 days. Malolactic fermentation takes place in oak barrels, 1/3 of which are new, 2/3 one year old. The wine is then aged an additional 18-20 months before being bottled without filtration. Annual production averages 4,500 bottles and 300 magnums.