Naunda is the name given to this land, which later became undulating. After crushing, fermentation and maceration begin in steel tanks for 10 days. Then we extract the wine from its lees and transfer it to oak barrels with a capacity of approximately 225 liters where fermentation ends. The wine ages in these oak barrels for approximately 12 months. Refinement takes 6 months. 80% are used in steel barrels, the remaining 20% are used in non-new barrels Located in the heart of the Langhe, on the hills of the municipality of Barolo, the company takes its name from the unique and ancient toponym "BRIC CENCIURIO" or: summit of the Cenciurio hill. The vinification method aims to respect the raw material from which the wine comes, we strive to interpret each vineyard individually by carefully following the maturation of the grapes. The technology is accompanied by traditional methodologies such as tracking the phases of the moon when bottling wines. The harvest is done exclusively by hand to carefully select the best bunches.