Made with Barbera and Bonarda grapes, with a small amount of other native red grapes;
the vineyards are trained using the Piacenza-style Guyot system and the soil is sandy-
clay from the Pliocene epoch.
The grapes are picked by hand in small crates and crushed after a short period.
The must is left to macerate on the skins, without temperature control and with frequent
pumping over, for at least a fortnight depending on the vintage.
After resting on its fine lees during the winter, it is bottled in spring without filtration. The
fermentation of the residual sugar from the first fermentation is completed in the bottle
to produce the sparkle.
A year of bottle maturation gives an intense, dry wine, with good acidic freshness and
tannic intensity, with a prickly sparkle.

Maceration – 15/20 days depending on the vintage

Type – red sparkling
Variety – Barbera and Bonarda, and small amount of other native white grapes

Bottles/year- 3.500

Vineyard altitude 300 – 350 mt s.l.m.

Age of plants – 5-40 years

Yest – indigenous/wild

Aged- from September to april in a big inox tank. In april put in a bottle for at least one year

Soil- sandy-clay

Farming system- guyot

Avarage planting density-.3500 per hectare

Alcohol- 12,50%