Organic certified, the approach here is one of minimal intervention: indigenous yeasts, no fining or filtering. Natural cover crops (grass cover) are left in the rows between the vines and are mowed 2 or 3 times a year. In autumn the soil of every other row between the vines is tilled. Each of their five cru Barbarescos are given the same treatment to allow the uniqueness of each cru to express itself. Fermentation is done in oak vats, followed by 20-22 months in oak cask.