The wine undergoes 100% whole cluster fermentation in stainless steel and then is aged for 6 months in large neutral oak barrels. The wine uses native yeast fermentation and is bottled unfined and unfiltered.

Born into a winemaking legacy, Alessandro Salvano grew up surrounded by vineyards—both of his grandparents were winemakers. After honing his craft at Borgogno in Barolo, he set out on his own in 2019, sourcing fruit from his uncle’s vineyard in Montelupo Albese, east of Serralunga.