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.