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

Grape varieties used for production
Barbera 60% and Bonarda 40%

At the winery: from several months up to 1 year or more in heat-controlled steel containers, plus a few additional months in the bottle. After purchase: 1 to 2 years (certain vintages will resist even longer).

Organoleptic test
Colour: bright ruby red, with red froth.
Bouquet: hints of red fruit, particularly black cherry and plum, with a distinct note of almond.
Flavour: Full-bodied and delicate, immediately pleasant with a persistent aftertaste.
Alcohol content: 12 vol.
Total acidity: 5-7 %..

Qualification: dry red wine.
Best enjoyed with: risottos, soups, stews, roasted red and white meat and pork-based sauces.
Serving temperature: 16-18°C.
Serving method: uncork the bottle a few minutes prior to serving.

Production and bottling
Produced and bottled directly at the origin.
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