The grapes of Barbera 55% and Bonarda 45% are grown in the most classic area, the oldest and most suitable of the Colli Piacentini. The old vines are planted on silty-clay soils with particular characteristics on a hilly slope (200-300 m.s.m.); with a minimum age of 50 years, where the yield varies depending on the year from 80-100 quintals / hectare.
The harvest takes place at the end of September, the grapes are selected and harvested manually. After pressing and destemming, the must is fermented in steel vats at a controlled temperature remaining in contact with the skins (maceration of the skins in the must) all this to obtain a complete extraction of the aromas and flavors. Once the fermentation is complete, the assembly phase proceeds, where the wine begins its maturation phase for a certain period of time, after which it is bottled to complete its refinement phase before being put on the market.
The ruby red color, its intense aroma and with a good complexity that are alternated by hints of vegetables with small red fruits and then move on to more evolved notes of jam.
The taste is a wine of strong character, dry, full, warm, with a freshness and flavor that distinguish it in its kind. Initially with a slightly firm tannin, then with time it will be kinder and broader. Served at a temperature of 16 ° -18 ° C, it is ideal to combine it with fillet and roasted duck and aged cheeses.