55% Nebbiolo/30% Croatina/10% Vespolina/5% Uva Rara. Unlike the riserva-level "Lozio" red, the "Santuvario" red is made annually, from Santuvario's younger (20-to-40-year-old) vines. They lie at around 400 meters in elevation among steep hills in the middle of woods on porphyry-rich volcanic soils; they are farmed organically and entirely by hand.

The bunches are hand-harvested, destemmed and co-fermented with native yeasts in stainless steel tank with a two-week maceration. The wine is pressed by hand in a small torchio press into a single 1700-liter Austrian oak botte (from Pauscha) where it ages for a year. The wine is bottled without filtration and aged for another year. Sulfur is used sparingly. 

The wine is classified as a Vino Rosso since it doesn't spend the DOC-required 18 month-minimum in wood (plus, vignaiolo Ivano Barbaglia is skeptical about the bureaucracy and quality of the Boca DOC).  The vintage is represented on the label by Roman numerals. The label is an artistic rendering of the local Boca topographical map by Paola Barbaglia, Ivano's partner in the winery.