Salvano Barolo is produced in the province of Cuneo, which includes the villages of Barolo, Serralunga d’AIba, La Morra, Grinzane Cavour, Diano d’Alba. The grapes are hand harvested, with fermentation taking place in temperature-controlled stainless steel tanks. The wine is transferred to oak barrique barrels, where the Barolo remains for a period of around 40 months, with a further period spent in bottle prior to its release to help round out Nebbiolo's characteristically grippy tannins.