Barbaresco DOCG is produced every year from the 100 hectares of vineyards controlled by the Produttori within the appellation, mainly in the Barbaresco village itself. In the best vintages, when the quality of the grapes is great everywhere, the historical crus are vinified separately and Barbaresco is then produced with the grapes from the remaining vineyards. In normal vintages, the crus are not produced and their grapes go in the Barbaresco blend, therefore enhancing the quality of the final wine. Thanks to the variety of vineyards, every year Barbaresco from the "Produttori" is the truest expression of the vintage with great harmony and balanced.
Vinification takes place in stainless steel tanks at a controlled temperature of 30°C. The wine spends a total of 28 days macerating on its skins whilst being pumped over 2-3 times a day, before going through malolactic fermentation. The Barbaresco is matured for 24 months before bottling and release.