Maceration- No maceration (only contact grape skin) , part with salasso tecnique.
Type -Spumante rose’ (traditional method)
Hand harvest of the local typical red varieties, Barbera and Bonarda, to make this sparkling wine, metodo classico. It has an intense salmon pink color with golden highlights, with a subtle and persistent perlage. Delicate but complex nose, with a characteristic recognisable Barbera and Bonarda aroma, the taste is dry and structured with a good acidity but overall soft and harmonious with a strong character. It is a pleasant wine for any occasion, with a good drinkability
Variety- barbera 50% bonarda 50%
Bottles/year- 1200
Vineyard altitude- 260 mt slm
Age of plants- 28/43
Yest- wild
Aged -11 months in cement tanks, 18 months in bottles
Type of wood
Soil- Clayey-sandy of Pliocene origin
Farming- system Guyot
Avarage- planting density 2500/3000 plants/ Ha
Alcohol- 12%%