Geographic location of the vineyard
S. Marco di Bacedasco Basso, a hilltop locality in the province of Piacenza.

Grape varieties used for production
100% Barbera grapes

At the winery: several months in barrels and 6 months in the bottle.
After purchase: 2 to 3 years, based on the vintage

Organoleptic test
Colour: ruby red with a fine perlage.
Bouquet: a pleasant blend of flowers and red pulp fruit.
Flavour: full-bodied with a clear note of violet; dry and savoury to the palate.
Alcohol content: 12 % vol.
Total acidity: 7 %o.
Recommended vintages: always the latest to have been bottled.

Qualification: dry red wine.
Best enjoyed with: this wine, for elective affinity, is best accompanied by cold cuts (particularly coppa), traditional first courses, sauces, stews and white meat.
Serving temperature: 18°C.
Serving method: uncork the bottle a few minutes prior to serving.

Production and bottling
Produced and bottled directly at the origin by the Tenuta La Ratta Winery (Azienda Agricola La Ratta di G.E. S.Marco di Bacedasco Basso ITALY).
Credits: WebSite by Delinea
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