To produce the Sagitta wine only Barbera’s grapes coming from vineyards with the best exposures are selected. At the end of September the grapes are harvested and once de-stemmed they undergo a cold pre-fermentation maceration of 3 days, in order to ensure a greater extraction of polyphenols. At the end of the pre-fermentative maceration, the wine completes the alcoholic fermentation in stainless steel vats. At the beginning of December, once malolactic fermentation is complete, the wine age in 25-hectolitre french oak “botti”, where it remains for 2 years. Once bottled, it rests in our underground cellar for at least 6 months before being released.