Viticulture: Hand-harvested at the end of September, beginning of October.
Vinification: Fermentation lasts ten days in large wood casks. They ferment with a pied de cuvee made from their indigenous yeasts. They then use the technique of submerged cap -- which can last 60 days.
Aging: The wine is then aged in large neutral French botti. The oak Luca uses is never toasted but instead made by using hot steam instead of flame. The wine is normally aged for five years in wood before release.
Notes: While this wine is made from Luca's "younger vines," most producers would use this fruit for their Barbaresco or Barolo. The wine could easily be mistaken for either in a blind tasting.