The barbera grapes for this distinctive wine are sourced from the classic zone for Barbera. Harvest is in the first half of October, when the grapes have reached optimal phenolic ripeness. Individual clusters are carefully selected, the only way to ensure superlative quality fruit that will be suitable for the delicate process of maturation in small barrels. Winemaking is traditional, with a 15-day maceration on the skins and fermentation at 28-30°C. The wine then goes to barriques for some 6 months, where, after completing malolactic fermentation, it acquires its delicate balance between impressive structure and expressive varietal aromas.