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: deep red with purple hues.
Bouquet: substantial yet delicate; a distinct hint of red fruit jam and wild cherries in brandy.
Flavour: dry and fruity, with occasional pleasant hints of sweetness; almond and slight violet nuances accompany notes of ripe red fruit; a crisp and clear character.
Alcohol content: 13 % vol.
Total acidity: 5-7 %o.

Qualification: dry red wine.
Best enjoyed with: risottos, soups, stews, roasted red and white meats and pork-based sauces.
Serving temperature: 16-18°C.
Serving method: uncork the bottle a few minutes prior to serving.
Misc. notes: with a minimum alcohol content of 12.5 % vol. and 1 year of ageing, this product is marked as “Superior”. If subjected to an additional two years of aging, 3 months of which in wooden barrels, it will be marked as “Reserve”.

Production and bottling
Produced and bottled directly at the origin.
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