D.O.C. COLLI PIACENTINI
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GRAPE VARIETAL
Made from the combination of Barbera and Bonarda varietals.

VINIFICATION
The froth is developed in pressurized steel vats during the second natural fermentation of the blend, composed of the dry base and the must of the Barbera and Bonarda grapes.

ALCOHOL CONTENT
12% vol.

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SENSORIAL ANALYSIS

Intense ruby redy, with a fruity aroma.

PAIRING
An easy match to the traditional dishes of the Piacenza area, such as pisarëi e fasò (small gnocchi with beans), ravioli with sauce, fried dishes, roasts, aged cheeses.

If it is served chilled it is very good with light dishes, young cheeses and cold platters.

SERVING TEMPERATURE

16 – 18° C; in summer it can be served chilled) (12 – 13° C).
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