Maceration- 15 Days skin contact

Type- Red sparkling

Spontaneous fermentation with the indigenous yeasts on the skin, sometimes it might take up to 3 or 4 days. Racking when the residual sugar is around 30-40 gr/L. After that, fermentation continues, but much slower; when it gets around 10-15 g/L of residual sugar it stops for the whole winter. In spring the wine is bottled, and thanks to the residual sugar a second fermentation starts and consumes the residual sugar (between 0 and 1.5 gr/l at the end of the process).

This wine comes from the expertly combined Barbera and Bonarda grapes, strictly hand picked in our vineyards. The colour is deep ruby red. The nose tends to slowly unfold and is intense with fresh and fruity overtones which can be perceived already at the end of fermentation. More complex nuances appear with time, due to the contact with yeast. The natural second fermentation in bottle enhances the flavour on the palate. Well-structured wine with characteristic acidity.

Variety-   Barbera 60% Bonarda (croatina) 40%

Bottles/year- 7100

Vineyard- altitude 260 mt slm

Age of plants- 18/29/53 years

Yest -Wild


Type of wood

Soil- Clayey-sandy of Pliocene origin

Farming system- Guyot

Avarage planting density- 2500/3000 plants/ Ha

Alcohol- 12,50%