Bonarda (Croatina) in the purity of the Colli Piacentini (200-250 m.s.m.), with a very low yield per hectare: 100 q. of grapes.
“Cold” vinification with short cold maceration of the skins; partial fermentation of the must; preservation in the cold and protected from the air (the aromas remain intact) until the time of foaming in the autoclave. Limited alcohol content.
Spirited red froth; shiny purple color; well pronounced scent of blackberry, ripe and purple grapes; sweet taste (high natural sugar residue), sparkling, soft, with a mellow berry base that fades into bitter almond. Serve at 8 ° with biscuits, baked pastries (especially fruit pies) and non-sour fruit (strawberries, raspberries, peaches).