The nebbiolo grapes used to produce the classical Barolo come from family vineyards around the village of Serralunga d' Alba. This Barolo is produced through careful blending of grapes from different vineyards. Pio believes that the union of grapes from different vineyards makes their Barolo unique. The grapes from Serralunga give a full body, the ones from Castiglion Falletto offer an ethereal and tempting nose, and those from Monforte provide class and a refined nature. This produces a unique and inimitable wine. The grapes are soft-pressed and fermented at 25 to 26 degrees, in contact with the skins for 20 to 25 days. There's a long maturation in Slovenian oak, well beyond the terms imposed by the DOC.
— Winemaker's notes