Barbera is harvested from vines up to thirty years of age, throughout the cool of night to ensure a slow start to fermentation. As vinification ensues, temperatures are allowed to rise, maintained at a range between 25C and 30C. Depending on the season and quality of fruit, batches are treated to a week or more on skins for the extraction of fine, medium bodied tannins. The active batches are drained and pressed to a selection of seasoned French oak barriques for completion of ferments and a spell of malolactic. After a year of maturation, components are assembled into the final wine and rested for at least six months in bottle prior to release.