Vinification: the fermentation is traditional, carried out for an average of 12-15 days in stainless steel vats at a controlled temperature (30-31 °C) with a floating cap and frequent pumping over of the must. The must is then left on the skins for several days to optimize the extraction of the polyphenolic substances and to help the malolactic fermentation get underway. In order to be allowed by law and to be able to boast the term “Riserva”, Barolo must ensure at least 5 years of refinement before being released for consumption. Of these, the first year is spent in barriques and the next two continue in large oak barrels (Slavonian and Allier) and cement vats.

Ageing: it varies according to the characteristics of the vintage, but is never less than 62 months, of which at least the first 36 months take place in wood barrels.