The Barbaresco Tre Stelle is produced from four small parcels in the Tre Stelle cru, known for its marine-origin soils rich in mineral salts. The grapes are harvested by hand and undergo mechanical pressing. Fermentation and maceration, which lasts 30-35 days with a submerged cap, occur in steel tanks. The wine is then aged for 20-22 months in large Slavonian and Swiss oak barrels. Bottling follows in the waning moon phase, with no filtrations or clarifications, ensuring the wine's structure remains intact.