Winemaking is traditional, with maceration on the skins for about 15 days at 28-30 °C. Malolactic is carried out immediately after the alcoholic fermentation, followed by maturation in barriques, lasting some 15 months, during which this Barbera develops its structure and bouquet. A further 6 months in the bottle completes its maturation, resulting in a wine of notable complexity and elegance.