50% Dolcetto, 25% Barbera, and 25% Nebbiolo are vinified separately in stainless steal with anywhere from 15 to 30 days of maceration depending on the variety.

The Dolcetto remains in stainless steel while the Barbera and Nebbiolo are transferred to used French barrique and cask for 12 months. After final blending, the wines rest for 6 months in stainless steel.