This wine differs from the wineries basic barbera, not only for the alcohol content but also for the productive method. Barbera d’Alba Superiore comes from a selection of their best Barbera grapes. Fermentation is carried out for 15 days at low temperatures, 24-28°C, followed by a soft pressing and ageing in large Slavonian oak casks for 10 months at a temperature of 18°C. The wine is then bottled for 6 months of refi ning. This traditional process allows the maintenance of the fresh acidity and spicy notes of an easy-to-drink, fragrant, unique and elegant wine.