Ascheri is a family producer in Piedmont's Barolo DOCG, working heritage vineyards across multiple distinguished sites within the appellation. The region's calcareous marl and sandstone soils—varying in limestone and iron content—create the foundation for Barolo's complexity. Barolo's terroir divides into two distinct zones: the western valleys produce softer, aromatic wines; the eastern Serralunga Valley yields austere, powerful expressions requiring extended aging. The 2015 vintage benefited from favourable ripening conditions, with warm, dry summer months allowing full Nebbiolo maturation and phenolic ripeness essential for Barolo's characteristic structure.

Barolo production traditionally demands extended skin contact during fermentation to extract the Nebbiolo grape's abundant tannins and colour. Ascheri employs 20–30 days of maceration on grape skins, extracting phenolic material essential to the wine's structure. Following fermentation, malolactic fermentation proceeds naturally, reducing acidity and adding complexity. DOCG regulations mandate minimum 38 months total aging, with at least 18 months in oak. Ascheri typically uses large, neutral oak casks—500-litre tonneaux or larger—for élevage, allowing gradual oxidative maturation without masking Nebbiolo's delicate aromatic profile. The wine's substantial tannin structure requires extended bottle age before drinking, developing secondary flavours.