Designation: Barbera Colli Piacentini D.O.C.

Grapes: Barbera 100%

Yield: 75 hl/ha

Vinification technique: Pressed destemming followed by 8 days of maceration with daily replacements, malolactic fermentation at the end of alcoholic one

Refinement: In steel

Strenght: 12.5°

Colour: Brilliant ruby red

Scent: Vinous, slightly fruity

Taste: lively, slightly acidic

Produced bottles: 3500

Service: Serve at 18°C