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Grape Characteristics

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.

Organoleptic characteristics

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.