D.O.C. COLLI PIACENTINI
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GRAPE VARIETY
This wine is produced from the varietals Barbera and Bonarda cultivated in our vineyards Pernice, Scuole and Gabà.
The vines are trained following the traditional vertical-trellised espalier system, maintaining a low plant yield, and the grapes are manually harvested.

VINIFICATION
The maceration lasts approximately ten days.
After racking, the wine is settled for several months in wooden barrels, to stabilize the colour and render the tannins more harmonious.
This phase is followed by bottling during the Spring months and settling in the bottle.

ALCOHOL CONTENT
14% vol.

SENSORIAL ANALYSIS
Limpid ruby red colour, intense fruity aroma with notes of red fruits and wood, dry tasting and smooth.

PAIRING
Goes well with traditional Piacentine anolini (ravioli) with braised meat filling, wild game, grana cheese.

SERVING TEMPERATURE
18 – 19° C

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