Sustainable. 60% Nebbiolo, 30% Barbera, 5% Vespolina, and 5% Uva Rara. All fruit is sourced exclusively from the parcels of cooperative members based in the communes of Gattinara, Lozzolo, Roasio, and Romagnano Sesia. Hand-harvested grapes are destemmed prior to a gentle pressing. Native fermentation takes place in temperature-controlled, stainless-steel tanks and lasts approximately three weeks. The wine is then racked into cement tanks, where it undergoes secondary fermentation. Following 9-12 months in cement, the wine is bottled and prepared for release.