The grapes intended for the production of Barolo Tradizione come from vineyards located on the most suitable hills of the Denomination (Verduno, La Morra, Barolo, Grinzane Cavour), characterized by calcareous-clayey soils and partly covered by quartz sand. These areas are able to ensure considerable structure and a broad bouquet

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 destemmed and pressed and then delicately conveyed into the stainless steel tanks. Here the alcoholic fermentation begins at a controlled temperature. At the same time, maceration on the skins takes place, where all the noble components of the grape – colour, aromas and tannins – are extracted. Maceration lasts approximately 15 days during which the operations of pumping the must over the pomace cap favor this extraction.