The Sarmassa vineyard is located on a hill in Barolo exposed to the southeast, where the Tortonian soils are calcareous clayey, very compact and equipped with a fairly high percentage of gravel and stones: all these conditions lead to a limited vegetative vigor resulting in concentration of oenological characteristics in terms of structure.

The grapes are rigorously harvested by hand and a selection of the best bunches is made already in the vineyard. Once it arrives in the cellar, it is selectively destemmed and delicately pressed. Alcoholic fermentation takes place at a controlled temperature: a range of 24-26°C is maintained to preserve all the aromatic potential characteristic of the specific terroir. Through repeated delestage and pumping over, we proceed with a maceration of 15-18 days aimed at gradually maximum extraction of the noble polyphenolic part of the skins.