In order to protect the older clones of Spanna, Vallana only replaces their vines with genetically identical selections when replanting is necessary. As with all of Vallana’s wines, the process begins with intense selection. After a 24 hour cold soak, the must is moved to cement tanks for fermentation. Each fermenting vessel carefully bubbles under a watchful eye and decisions about pumping or stirring vary based on the evolution of each batch. The Colline Novaresi is aged for six months in large oak casks (5-12 hectoliters) before being bottled. Average annual production of 3,000 cases.