From a single parcel in Rocchette, one of La Morras most revered sites within the Rocche dellAnnunziata cruplanted circa 40 years ago to Nebbiolo (Lampia and some Michet) on clay-limestone soils with eastern exposure.Low-vine density and meticulous farming yield tiny production volumes.

Hand-harvested grapes are fermented with long, native yeast macerations (often 4060 days) and aged traditionally in large, neutral oak casks for several years. Once bottled, the wine undergoes additional ageing in the family cellar before release, reflecting the estates slow-ripening philosophy.