Elio Perrone's No is the result of a rigorous selection of Barbera grapes carried out manually, with the choice of the best bunches for ripeness and concentration. The grapes arrive in the cellar in small crates, where they remain for about a month in the drying room where they begin a slow drying process.
This process produces fragrance, complexity and structure without compromising drinkability. For this reason, samples of the grapes are taken every day to check the level of dehydration of the berries and their weight reduction.
Once the right level of dehydration has been reached, the wine is pressed. The wine is aged for 24 months in small new French oak barrels until bottling, which takes place 2 years after the harvest.