The harvest represents the synthesis of the work carried out in the vineyards during the year: in particular, the rigorous pruning carried out at the end of the winter, the stripping and subsequent thinning of the bunches during the thirty days preceding the harvest, give a result in line with the highest quality goals.

Goals shared with Dr. Stefano Chioccioli, internationally renowned winemaker, to whom we have entrusted the technical-agronomic management. Only the best, undamaged bunches, gathered in boxes, will be destined for vinification. The fermentation period, fundamental for extracting from the grapes the sweet and fruity components that determine the wine's pleasantness, lasts about ten days; in the case of the reds, the must remains in maceration for a longer or shorter time, depending on the type of product.

On the Barba Estate there is also a large dairy cow breeding farm that is inspired by the principles of the Stalla Etica®, i.e. breeding the animals with the full right to lead a life as similar as they would in nature.

The cows can freely access large outdoor areas, rest on a large surface of over 20 m 2 per animal of soft compost and have spontaneous and unrestricted access to the milking robots. They are all guaranteed healthy and plentiful food, water to drink, shelter from the elements, showers and fans for the summer and veterinary care when needed.

A circular economy is practised on the Tenuta Barba farm because the animals are served food that to a large extent is not suitable for human consumption, and the manure is used in the fields to feed the plants so that the use of chemical fertilisers is reduced to an absolute minimum.