Maceration on the skins for 7-8 days, alcoholic fermentation with temp. control. Racking into racked in barriques (50% new), malolactic fermentation and ageing for 15 months before it is bottled. The Barbera Pairolero has a dark, inky red, with loads of red fruits, minerals and a touch of graphite on the nose with a long, rich taste in which the fruity components and the spicy notes are well balanced by a good acidity.