David sources from 3 vineyards in Staderi but has a soft spot for one of these, the most westerly on the East to West ridge of the Cru. Planted in 1985 this vineyard is south facing and Fletcher source just 0.1 hectare from this site that gets bottled under the Cru label. Same winemaking at the Barbaresco = 100% destemmed. Open ferment, No post ferment soak. Elevage in old oak, over 10 years old, 300ltr barrels. Barbaresco can only be released on the 3rd January following harvest, giving the wine approx. 27 months total aging. David ages his wines for 24 months in barrel (legally it only needs be 12 as a minimum) then 3 months in bottle.