From the vinification in purity of 100% Nebbiolo grapes, dried; the origin of the grapes also implies the selection of the most scattered bunches in the best vineyards of the Valtellina Superiore DOCG Sassella and Grumello area. This is to allow a better drying and avoid the formation of mold. The harvest begins with the harvest on 10 October in 4/5 kg crates, placed to dry naturally in the loft until 20 January. Vinification follows where the grapes coming exclusively from the Grumello and Sassella sub-zones are dried until mid-January and then carefully selected at the sorting table; here the attention to detail is at the highest level and the grapes that are not perfectly intact or affected by mold are eliminated. After a delicate de-stemming the grapes, lightly pressed, are sent to the stainless steel tanks where the alcoholic fermentation takes place with 21 days of maceration of the skins on the must at a temperature of 25 ° C. After pressing, the wine undergoes malolactic fermentation in oak barrels where refinement continues for about 20 months. Before being put on the market, the wine is aged in the bottle for 10 months.