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%%