||The grapes, freshly picked, arrives in the cellar integrates and is rapidly pressed and gently destalked to extract from the peel and the outer area of the grape only the most noble and aromatic fractions. Fermentation, at a controlled temperature, takes place in thermo-conditioned tanks. Maceration of the skins lasts 8 days, during which the fermenting juice is regularly recycled from the bottom to the top of the tank in order to integrate the tannins softly and extract the color slowly. This procedure is finished throughout all the sugar is converted into alcohol. The wine is poured in cement vats, specially made with a cork insulation, the wine remains for a long post-fermentation temperature of about 22° (72° F.). In this way, the malolactic fermentation starts and ends spontaneously in a short time.
||The refinement is obtained through a year in Slavonian oak and French oak casks. It is then assembled in a large classic barrel, made of Slavonian oak. The wine completes its aging in the bottle before being put on the market. The Barbaresco reaches maturity after 3 years from the harvest and the plateau of maturity between 3 and 20 years.
||This kind of wine is perfect to taste dishes based on pasta, especially dressed with meat sauce, also good with ravioli pasta, red meats, roasts, stews, cheeses of medium seasoning.