Barbera vineyards are managed to obtain very low yields,
and are planted in calcareous clay soils. These are so called
"white soils", characterised by clay mixed with banks of chalk. These soils originated in the Miocene (15 million years ago)
and are compact and solid, offering red wines with great
Vinification is traditional, with 15 days' maceration at a temperature of 28-30 °C. This is followed by malolactic fermentation and 15 months of ageing in barriques. After bottling, the wine spends at least another 6-8 months resting in the cellar, to reach the final balance between the aromas and the imposing structure.