(From 2013 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. (82-85 F.). Maceration of the skins lasts around 8 days, during that 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. Wine is racked when it is almost completely dry. AGING: The assembly in traditional large casks of Slavonian oak helps to make the wine more harmonious and increase the finesse of the bouquet. The sweetness is due largely to the moderate acidity and tannins extracted from small medium toast French oak barrels, where a part of the Barbera Ruvei is aged for several months. Barbera dAlba Ruvei reaches maturity after 1 year from the harvest and matures further between 3 and 6 years.