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Grape Characteristics

Barbera and Bonarda grapes grown in Val Tidone vineyards conducted in respect of the environment according to the criteria of organic farming.

Winemaking

Vinification “in red” (maceration of the skins in the must) at a controlled temperature in stainless steel vats; slight refermentation (foaming) in an autoclave.

Organoleptic characteristics

The color is intense ruby red; to the perfume you can perceive pleasant floral notes (violet and rose) and fruity (black cherry and cherry), in the end you can perceive the spicy notes (white pepper); the taste is fresh, slightly tannic and quite savory, the hints of red fruit perceived are pleasant and harmonious. To be served at 14-16 ° C. with salami of the Piacenza tradition or first succulents such as lasagne and pasta with meat sauce.