The “Chioso dei Pomi” vineyard is in the heart of Barragiola, 3 hectares in size with a south-southwest exposure. The ultimate blend of grapes for the Ghemme is 85% Nebbiolo and 15% Vespolina. The grapes are fermented separately in stainless steel cuves and the fermentation extends for a minimum of ten days with frequent “remontage”. The malolactic fermentation occurs mostly in barrel. The wine is aged in Slavonian oak casks for the first twelve months and then is racked into smaller five hectoliter barrels for an additional eighteen months. The various parts of the wine are assembled and blended together in the spring of the third year.