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Grape Characteristics

Barbera 55% and Bonarda grapes 45% of the classic area, the oldest and most suitable of the Colli Piacentini (200-250 m.s.m.) from ancient vineyards with a maximum yield of 100 quintals / hectare.

Winemaking

Vinification “in red” (maceration of the skins in the must) at a controlled temperature in stainless steel tanks. Light refermentation (frothing) in an autoclave.

Organoleptic characteristics

Lively nod of red foam; bright purple color; fragrant aroma of ripe grapes and wild berries, with remembrance of flowers; dry, fresh and lively, fruity taste. It should be drunk young, within a couple of years after the harvest. To be served at 15-16 ° c. with tasty first courses, meats, cheeses and white meats.