The Barbera vine is certainly the most classic grown on the Monferrato hills. The grapes come from vineyards obtained from predominantly calcareous clay soils, with the presence of quartz sand and silt, capable of ensuring the wine a fragrant and vigorous, but balanced character and a broad expression of the bouquet.

The grapes, harvested exclusively by hand, arrive in the cellar intact and are quickly pressed and delicately destemmed to extract only the most noble and aromatic fractions from the grape skin and left toferment in thermo-conditioned tanks at a
controlled temperature of 27-28 ° C. After a maceration of 8 days, alternating frequent pumping over to allow the must to take advantage of all the trace elements present in the skins and to delicately extract the coloring material, the wine is drawn off almost completely dry.