At 350 meters in elevation, the 10-acre Il Pareto vineyard has clay soil with lime and gravel-size stones. The soil composition is ideal for Cabernet Sauvignon, with a high proportion of galestro rock. Il Pareto grapes are manually harvested, destemmed and crushed before fermentation and malolactic fermentation in temperature-controlled stainless steel tanks. Maceration on the lees for 15 days promotes the extraction of optimal color and fine, structured tannins. The wine is aged in Allier oak barriques, part new and part one year old, for 16 months, and then in bottle for a minimum of 6 months.