Planted in 1970, this fine vineyard possesses the typical soil of this eastern bank of Serralunga d’Alba.  Very little organic matter in the topsoil forces the vines to seek nourishment deep in the ground within the bedrock of limestone and yellow sandstone.  After a long, cold soak, the fermentation takes place using only indigenous yeasts.  Post-fermentation in the greatest years, the cap will be submerged for an extended maceration, or cappello sommerso, to increase the concentration and structure. The wine produced tends to be austere in its youth showing the very mineral side of Barolo with hints of herbs, cocoa powder, coffee and tar.  Over time, with age after the tannins have resolved, the intense red fruit is complemented by a fine dusty tannin backbone.