(2012 Vintage) Terra d’Oro Barbera was fermented in stainless steel for a full two weeks, extracting maximum color and flavor. At Terra d’Oro, we believe that barrel aging is essential to making Barbera. For this vintage, French and Hungarian oak barrels were used in a truly international oak program. Aging in small oak barrels gently integrates toasty oak aromas and flavors with the rich, juicy fruit. This process takes time, 15 months in this case, but the seamless transition from fruit to oak is a worthy prize.