The cellar is at the forefront of technology, just like the wine making techniques:

  • fermentation in stainless steel pools with temperature control
  • ageing in french oak barrels
  • bottanage technique for maturatio on fine lees

The maturation timings are slow and typical of the oldest and most noble piedmontese vines, the wine is bottled during the second year after the harvest and is put on the market after a year of rest in glass.