The grapes are sourced from the La Crena vineyards in Agliano Terme and from several other villages in the hills around Asti. Average density is 4,500 plants per hectare. The process starts with a pre-fermentative cold maceration, followed by an alcoholic fermentation in stainless steel for approximately 2 weeks, with frequent daily pumping over and délèstage operations. Subsequent post-fermentative maceration on the skins. After racking the wine is moved into barriques for malolactic fermentation.