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