95% Chiavennasca (aka Nebbiolo), 5% Rossola/Pignola.  Harvest from October 10 to 15 at yields of 42-56 hl/ha.  Gently destemmed and crushed. Spontaneous fermentation in stainless steel, with macerations of 15 days.  Aged 12 months in untoasted 2000L French oak botti.   Bottled in September 2023 and released in December.  4100 bottles made.