Made with Barbera and Bonarda 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 immediately.
Straight afterwards, the must is drawn off with the saignée technique to get a rosé wine.
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 few months of bottle maturation give a wine with notes of undergrowth and bitter citrus
fruits, with a marked acidic freshness and a non-intrusive sparkle.

Maceration – 1 hour – saignée method

Type – Rose’ sparkling
Variety – Barbera and Bonarda

Bottles/year- 9.000

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. a few month

Soil- sandy-clay

Farming system- guyot

Avarage planting density-.3500 per hectare

Alcohol- 12%