Nebbiolo grapes are hand-harvested, de-stemmed and then crushed to four small fermenters, for 12 days, with daily pumping-over. This ensures good colour and flavour extraction, but avoids over extraction of the abundant Nebbiolo tannins. The wine is drained off at dryness, and the skins transferred to a small press. After pressing the wine is settled for two days, and then racked to oak casks where it is aged for 2 years. It is then racked from oak and gently natural egg white fined. Another 6 months maturation in bottle is completed before release.