Barbera d’Alba is the most traditional of Piedmontese wines. The grapes come from vineyards characterized by predominantly calcareous clay soils, alternating with layers of whitish marl, capable of ensuring the wine an excellent structure and giving it a vigorous but balanced character.

The grapes, harvested exclusively by hand, are taken to the cellar and quickly destemmed and then delicately pressed. Fermentation with maceration takes place at a controlled temperature and frequent pumping over allows the must to be enriched with all the polyphenolic compounds of the peel. At the end of fermentation and at an optimal extraction level, racking is carried out