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

Grape varieties used for production
Barbera – Bonarda – Merlot - Cabernet

Ageing process
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 ruby red with some purple nuances
Bouquet: enchanting, with a red-fruit scent – especially of cherry and marasca cherry – and a sharp spicy and vanilla-flavoured note
Flavour: full-bodied and dry, with a fruity and balanced taste, of good persistence.
Alcohol content: 13% vol.
Total acidity: 5-6 %..

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

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