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Grape Characteristics

Grapes Barbera (mainly) and Bonarda selected in old vineyards with very low yield per tree (each plant produces few clusters of great quality) in the most suitable areas of the Colli Piacentini (200-250 m.s.m.)

Winemaking

Vinification “in red” with cold maceration of the skins in the must to keep the varietal aromas of the grapes intact; controlled fermentation in stainless steel vats; short aging (no wood) to preserve freshness; cold sterile bottling.

Organoleptic characteristics

Ruby red color; intense and persistent, (fruity and floral); with a dry and balanced taste. Serve at 14 ° / 16 ° C, it goes well with tasty dishes, white meats and roasts.