||Serralunga d'Alba (CN). Altitude 300-400 m a.s.l. Exposure: south-east and western.
||Calcareous and tuffaceous ground.
||4.000 plants per hectare.
||Grape are harvested manually mid to end of October.
||Fermentation in vitrified cement cisterns for 15-20 days at 25-30 °C with frequent racking.
||Refining in Slavonia oak barrels of medium size (30-40 hi) for 3 years.
||Good with important meats and seasoned cheeses.