Grapes come from Viettis historic Brunate crua limestone- and clay-rich amphitheater on the southern slope of La Morrawith vines averaging ~50 years old and trained Guyot at ~4,600 vines/ha.

Fermented on native yeasts in stainless-steel tanks with submerged-cap maceration for 34 weeks, including cold pre- and post-fermentation soak. Daily pump-overs round out extraction. Malolactic fermentation completes in wood. Aging lasts ~30 months in large Slavonian barrels and a small portion in barriques before assembly and bottling unfined, unfiltered.