60% Barbera - 40% Bonarda
After a light pressing and maceration at a temperature of 23°C for 10 days, wine ends slowly its fermentation at a temperature of 18°C keeping its fruity aromas inalterated. After this process the refermentation in a pressure tank gives to the wine a delicate and typical petillant.
Brilliant ruby red with a good intensity.
Young, fresh and persistent.
Bright fruity with flavour of black fruit.
Great with soups, red meat, roasts, stew and cheese.