The cultivated varieties, implanted between 1966 and 2006 with a density of approximately 5,000 vines per hectare, are the finest native species: Dolcetto, Barbera, Nebbiolo and Arneis. The only exception is a small area planted with Merlot and Cabernet Sauvignon.

Lying on a hillside calcareous and clayey soil, facing south and surrounded by woods, they enjoy a unique microclimate, which, with its cool and temperate influences, allow optimal maturation of the grapes. The heart of the winery is the 19th century farmhouse, today partly dedicated to hospitality, which years of restoration have returned to the old charm.