Typology: sparkling Martinotti method
Grape variety: 60% Barbera, 40% Bonarda (Croatina)
Year: 2000
Training system: Low Guyot
Soil: Clayey / Limy
Average yield per hectare: 80 quintals
Alcohol content: 12,5% vol.
Serving temperature: 14-16°C.
Organoleptic characteristics: Brilliant ruby red color. Fresh, vinous, fruity bouquet with a clear scent of underwood fruits.
Rich and full flavor, persistent with hints of berries.
Pairings: Cold cuts, pasta with meat and tomato sauces, cotechino.
Year: 2020
