The selected grapes were destemmed and pressed. Maceration lasted 10 days at a maximum temperature of 30 °C. Malolactic fermentation was carried out before the end of winter. Ageing lasted 24 months in 100 Hl and 50 Hl Slavonian and French oak barrels and a small quantity in second time used Barriques. A further 12 months of bottle ageing followed in Prunotto's cellars before shipping. Alcohol 14% vol. Total Acidity 5.50 g/l Dry extract 30.50 g/l