From two separate parcels of 30-year-old vines in Monforte, now both classified as Bussia: 1.8 hectares in Bussia Sottana, and 0.7 hectares in Pianpolvere. 

After 10 days of fermentation and maceration on the skins, aged for 6 months in stainless steel, and 6 months in Slavonian oak casks.