Ampelographic Composition: Barbera 60% and Bonarda 40% made from well matured grapes, hand-picked in cassettes and pressed with whole grain.
Vineyard location: Piacenza hills.
Soil: clayey, silty.
Age of plants: 30/50 years.
Vine growing and pruning systems: Guyot.
Production technology: After soft pressing and a long maceration of the peels, the wine starts a slow fermentation at a controlled temperature on the selected yeasts.
Organoleptic characteristics: Deep ruby red color with great fluidity. Consistent and rich fruit flavor. Delicate tannic weave expresses scents of sweet spices with a slightly bitter ending that is characteristic of the vine.
Serving Suggestions: Red meats and bushmeat in general, matured cheeses.