Vinification Selection of grapes in the vineyard, fermentation and maceration for about 10 days in stainless-steel containers, followed by malolactic fermentation in November. Maturing 100% aged in 50-hectoliter Slavonian oak barrels for 12 months. Blended in the spring, bottled in the summer. Sensory characteristics Intense ruby-red color with purple tinges, a bouquet of cherry, blackberry, small red fruits, pepper and mineral flavors with an excellent dash of freshness. Tannins are soft and fresh in the mouth, maintaining the classic Barbera backbone, thanks to its pleasant acidity.