(From 2011 Vintage) VINIFICATION: Grapes are collected exclusively by hand, quickly brought to the cellar for destalking and soft pressing. The grapes undergo fermentation at a controlled temperature in stainless steel tanks 28 – 30° degrees C. (82-86° F.). Maceration of the skins lasts 8 days, during which time the fermenting wine is regularly recycled from the bottom to the top of the tank in order to take all the elements present on skins and to extract the color slowly and softly. Once the fermentation is finished the natural sugars of the grapes are totally converted to alcohol. AGING: The wine is then racked into concrete tanks, that are lined with fiberglass and insulated by cork where it remains for a long time the post-fermentation temperature. In these concrete tanks, Malolactic fermentation begins spontaneously and is completed generally in December. The wine is aged for one year, a part in Slavonian oak barrels and the other part in French oak barrels (30 hectoliters / 789 U.S. gallons), afterwards it is blended in one large classic cask of Slavonian oak. The fining carries on in bottle, for 12 months, before going into the market. The Barbaresco Tradizione reaches its maturity after 3 years from the harvest and matures further between 3 and 20 years.