Barbera grapes are carefully picked and placed into crates, then de-stalked and soft- pressed.

Only free-run must is aged in oak barrels for twelve months. The wine is then bottled in an inert atmosphere and aged for a further ten to twelve months.

Tre possesses a characteristically intense ruby-red colour and a decisive, persistent perfume containing red berries and spices; the flavour is warm, full, soft and welcoming.