Located in the North Eastern region of Piedmont, the Basarin is one of the most famous cultivation areas of Nebbiolo grapes. The grapes are pressed and fermented on the skins at 28 Celsius in stainless steel tanks for about 10 days. The wine is then separated from skins and seeds then after a year in stainless steel tanks the wine is matured for a year in medium oak casks and then in bottle for 6 months prior to release.