This wine takes its name from the homonymous single vineyard at La Morra, and was the very first in the area to specify vineyard name on the actual labels, as early as 1958.

The grapes are severely selected, then fermented at a temperature of 28-30° Celsius. Maceration on the skins lasts 3 to 4 weeks, and the wine is aged for at least two years in medium-sized oak barrels (between 2,000 and 4,000 liters in capacity).

It is successively bottled (in the classic bottle format of the Alba appellation, Albeisa) and stored horizontally, in an area especially set aside for it in the most ancient section of the cellars.