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