Carefully selected grapes were brought to the cellar, destemmed and crushed. Maceration on the skins lasted for a period of approximately 8 days at a temperature that did not exceed 30 °C (86 °F). Malolactic fermentation was completed before the end of winter. Barbaresco was aged in oak barrels of varying capacities for approximately one year.

Barbaresco 2018 is an intense garnet red color. Its nose is complex with aromas of red fruit and spicy notes. The palate is full and velvety with a persistent finish.