The Barbera grapes are hand-harvested in the third week of September. After crushing and de-stemming, the must is transferred to stainless steel tank where fermentation and maceration lasts around 6 days, at a controlled temperature of 23°C using native yeast. Then the wine goes through malolactic fermentation straight after. The wine remains in stainless steel for about 4 months prior to bottling, and spends 3 months in bottle before release.
