Wine is the ultimate expression of the quality of the grapes, which is produced through respect for the land. For Bruno Rocca, wine must have body, balance and elegance: a wine to be drunk, with a unique flavour which sets it apart, stimulating both the senses and the mind. The wine reflects the working philosophy applied in the vineyards. What is more, in order to preserve its natural qualities there is no manipulation of the wine whatsoever during the various processes, which all take place in the cellar. Divided into three rooms, the cellar has undergone constant improvements since the 1990s, in order to facilitate the manufacturing processes and simplify the segregation of duties. During the harvesting period, the grapes are pressed separately in the treading department, and the must is left to ferment in steel. The peel pressing is a soft process, and the malo-lactic fermentation temperature is stabilised at around 21/22 °C. The youngest wines are left to mature in steel, while barrique wood is used for the Nebbiolo di Barbaresco. In the ageing section, the deepest underground, the Barbaresco wine takes on its colour, flavour and structure in an environment where the temperature does not exceed 17° C. Even Barbera wine passes through the barrique after the steel. The third room is dedicated to the bottling and storage of the wine.