Designation: Bonarda Colli Piacentini

Grapes: Bonarda 100%

Yield: 75 hl/ha

Vinification technique: Pressed destemming followed by 7 days of maceration with daily replacements, malolactic fermentation at the end of alcoholic one

Refinement: In steel

Strenght: 12.5°

Colour: Intense ruby red

Scent: Fruity

Taste: Lively, rounded, slightly sweetish

Produced bottles: 3500

Service: Serve at 18°C