- Nebbiolo from a small parcel just outside of the Bussia
- 20-year-old vines at 350 meters elevation
- Clay, calcareous marl, and sandy soil
- Fermentation with indigenous yeast over 40 days in stainless steel
- Aged in Slavonian oak casks (25-35 hectoliter) for 30 months before refinement in the bottle
- Approximately 600 cases produced