GRAPES: 100% Pinot Noir, coming from two proprietary vineyards, grown with high density planting, in Borgonato: Diecicipiò, on the hill, and Brolo, overlooking Palazzo Lana Berlucchi. HARVEST TIME: 24-25 August. YIELD: 8,000 kg of grapes per hectare, with a must yield of 30% equivalent to 3,200 bottles per hectare. VINIFICATION: the "heart" of the free-run must, obtained from soft and progressive pressing, carries out alcoholic fermentation in steel vats; at the end, some batches are transferred to oak barriques, where they refine for 6 months in contact with the yeasts. MATURATION: preparation of the cuvée in the spring following the harvest, with 100% wines of the vintage chosen from the best selections. Second fermentation in the bottle and subsequent refinement in contact with yeasts for at least 7 years, followed by another 6 months after disgorgement.