The winery
The winery is in Scerne di Pineto, at the foot of the Colle Morino hills and its 30 hectares of vineyard. The total capacity of the winery is greater  than maximum company potential of 9.000 Hl.
The winery is well equipped and organized,carefully managed, guarantees a perfect wine processing, it brings out the best of the harvest, permitting to obtain a high quality final product.
The Fratelli Barba winery, completed in 1991, uses the latest technology: the entry line for the grapes has been redesigned in 2005 and every part renovated, from the crusher-destemmer machine to the heat exchange. The system which controls the temperature of the must allows regulating the fermentation process and bringing out its perfume.
Stainless steel tanks for fermentation, and oak conical vats complete the wine-making cycle.
Large air-conditioned rooms are reserved for aging the wines and for storing the bottled wines.

Vinification
The second phase of the process, once the grapes are ripe, is represented by the vinification.
The oenologist’s work consists in analyzing what has come out from the vineyard.
During fermentation, the temperature is kept stable at an ideal level.
Fermentation lasts about ten days; for the red grapes the must is kept in oak conical vats for a certain length of time depending on the final product to obtain.
This moment is fundamental for extracting the components of the grapes which make the wine pleasant. The patient care and attention to retail favour extraction of sweet and fruity components avoiding the dry and bitter ones.