ɡˌæbiˈɑːnoʊ ɪz mˌeɪd hˈɪɹ ænd ɪnðə nˈeɪbɚɹɪŋ kˈɑːmjuːn ʌv mˌɔnsɪstˈiːnoʊ, jˈuːzɪŋ ðə bˈɑːɹbɚɹə ɡɹˈeɪp təɡˌɛðɚ wɪð fˈaɪv pɚsˈɛnt tˈɛn pɚsˈɛnt ʌv fɹˈeɪsə ænd slˈæʃ ɔːɹ ɡɹɪɡnəlˈiːnoʊ.
Gabiano is made here and in the neighbouring commune of Moncestino, using the Barbera grape together with 5%–10% of Freisa and/or Grignolino.