The grapes for the Riserva are sourced from the southernmost section of Baraggiola and the blend is 90% Nebbiolo and 10% Vespolina.  The best of the Vespolina is selected for the Riserva and is normally harvested at the end of September; the Nebbiolo is harvested in mid-October and is fermented separately from the Vespolina.  The cuvaison extends for a minimum of ten days and frequently longer depending on the structure of the vintage.  The malolactic occurs partially in stainless steel and partially in barrel.  The Riserva is aged for two years in large Slavonian oak barrels of 50 hectoliter size; then the wine is racked into smaller barrels (5 hectoliters) of French oak origin for an additional 12 to 18 months.