Sourced from all the estate's red grapes that are not directed towards the Barbera Superiore. Several parcels over 3 hectares are harvested for this wine.  The vines were planted between 1955 and 1990 with 6,000 plants/hectare. Exposures are both north and south. In 2018, the blend is basically 90% Barbera and 10% Dolcetto, but co-planted throughout the vineyards there small amounts of Croatina, Freisa, Slarina, Brachetto, and Aleatico, which all make their way into this wine.  Harvest was between September 24th and October 3rd at yields of 7,500 kg/hectare (around 41 hl/ha).  The bunches are destemmed and fermentation is spontaneous in concrete vats, with macerations lasting 1 month. Aging occurs in concrete, kept on the fine lees for 6 months.