The first Barbera plot was harvested before the hottest days of the summer and the second was harvested at the beginning of these hot days. The grapes were harvested in the early morning in a manual selective harvest. After cooling the clusters, when grapes have reached the right temperature, they are sorted again in order to remove unsuitable clusters, branches and leaves.
After arriving at the winery, the clusters are transferred to a cooling room to decrease the grapes’ temperature. When grapes reach the right temperature, they are sorted on a conveyor belt for another round of inspection,
in order to remove unsuitable clusters, leaves or branches. The grapes are destemmed and transferred to a stainless-steel temperature controlled tanks by using a special peristaltic pump. The fermentation takes place in the tanks at 22-28 °C with regular shuffling to derive color, aroma and tannic substances. When fermentation is done,
The wine is then pressed, left to clarify naturally and moved to our cellars for ageing.