The grapes are harvested by hand in little hampers at the end of September and then delicately pressed; alcoholic fermentation starts with the use of indigenous yeasts in temperature-controlled stainless steel tanks. After that, the wine is put for 9 months in Slavonian Oak barrels, where the malolactic fermentation happens. This classical process gives to the wine the typical freshness and fruity aromas of Barbera and at the same time a spicy fragrance taste. We only produce this wine in the best vintages.