The Barbaresco Rio Sordo is sourced from two small plots in the Rio Sordo cru, characterized by bluish marl soils rich in mineral salts. The grapes are hand-harvested and mechanically pressed. Fermentation and maceration, lasting 30-35 days with a submerged cap, take place in steel tanks. The wine is then aged for 20-22 months in large Slavonian and Swiss oak barrels. Bottling occurs in the waning moon phase, with no filtrations or clarifications.