Our Barbera grapes are handpicked at brix and ripeness specifications set by our winemaker Scott Ballew. They are delivered by the ton, whole-cluster, to Strey Cellars, where they are crushed and destemmed immediately on-site. The juice is then temperature-controlled and meticulously watched as it sits on its skins for 1-3 days for precise color extraction to achieve a beautiful Rosé appearance. It is then pressed, fermented in stainless steel barrels, and aged for six months. The wine is filtered at one micron for clarity and bottled as a 100% single varietal.