Barbera is famous in Italy for making tasty, red-fruit and acid focus red wines for everyday consumption by the common people. In California, it thrives in the Sierra Foothills where it produces densely flavored wines with heaping amounts of red and black fruit and crisp cranberry-like acidity. After hand-picking the grapes, we destemmed but left the berries whole, resulting in partial carbonic maceration (an internal metabolic fermentation which produces candied fruit flavors). We then fermented this wine on the skins in stainless steel tanks at a cool temperature of 65F for 3 weeks, including a brief cold soak and extended maceration. These techniques maximized the fruit and floral notes of the grape. We aged this wine on 30% new French and American oak and cherry wood.