The grapes utilized in the Tre Vigne Barbera are delicately selected from vineyards within Agliano Terme, one of which is also used for Vietti’s single-vineyard La Crena,  as well as other villages around the rolling hills of Asti. After harvest, the grapes undergo a cold maceration in stainless steel, then are fermented for approximately 2 weeks, with daily pump-overs. The wine then macerates for another week, following which it is racked and transferred into oak for malolactic fermentation. The wine is aged in a combination of barriques, Slovenian casks, and steel for roughly 18 months. 

Aromatically the wine is perfumed with notes of cherry and sweet spices. On the palate, the wine is medium-bodied with a charming amount of acidity, balanced with the utilization of oak and lingering flavors of cherries.