The fruit was picked when it was fully ripe and each vineyard block was fermented separately. Fermentation took place in stainless steel tanks, lasting for 10 days with maceration on the skins. A gentle shower system of submerging the cap was used to extract flavour, colour and structure. After malolactic fermentation the wine was racked and aged in a combination of stainless steel and oak. The oak ageing lasted for three months, imparting a subtle complexity, but the final blend overall retains its freshness and the varietal Barbera characteristics. The wine then spent further time in bottle, with the maturation period totalling 16 months, hence the name 16 Mesi.