From a 0.6-hectare parcel in Monforte (Perno), planted in 1998 with western exposure at 390m above sea level. The grapes were destemmed and crushed; fermentation occurred spontaneously in cement vats, with maceration lasting around 20 days with pumpovers. After malolactic, the wine was racked in Slavonian oak botti of 1000L and 2000L, where it aged for a year. Bottled without fining or filtering and held at the winery for 3 months before release.