The Barraco’ traditional & artisanal mark is guaranteed by the winemakers boutique size winery which allows for all viticulture and enology practices to be done by the producer himself. He continues to research and experiment in order to improve the sense of the terroir in his products, thus creating a unique experience for his consumers. Grape bunches are hand harvested, destemmed and soft pressed in a hydraulic-manual vertical basket press to follow maceration. Both alcoholic and malolactic fermentations occur spontaneously, thanks to native indigenous yeast preset on the grape skins at the time of harvest. Wines are bottled without microfiltration and/or clarification, providing a slightly cloudy appearance. Barraco currently producer 45.000 bottles of wine per year from five different grape varietals.