Pruning, fastening, pinching out, binding, treatments of plants and tilling of soil, these are the important phases of the 7 months growing-season. Early October is harvest-time : grapes reach different cellars, beginning a new history that will bring this wine far away, on tables all around the world.
Grapes are pressed and a dense must is obtained, which ferments in big vats or steel tanks. During this process, grapes-sugar is transformed in alcohol, then the wine is racked and only the “free-run” will be kept and sent to clean casks, for a minimum time of 12 months. Then the wine meets the bottle of Barbaresco, where it rests quietly waiting for the tables of the world wine-lovers.
Barbaresco is a little-big wine.