The younger version of the traditional blend of Colli Piacentini, obtained from the local varieties Barbera and Bonarda, born from the selection of the bigger berries, as well as from the younger as well as the lower parts of the vineyards.

Classification: Vino Rosso
Varieties: Barbera 60% Bonarda 40%
First Production: 1988
Agriculture: Organic, natural green cover between the rows.
No fertilizing, weed killers or pesticides
Soil Type: Clay Silt
Trellis System: Simple Guyot and GDC
Age of vines: 7, 15 and 40 years
Density: 4000/6000 plants per hectare
Vinification: 20 days maceration on skins in stainless steel and/or cement tanks
Fermentation and aging: Spontaneous fermentation with indigenous yeasts, in stainless steel and cement tanks
Average production: 40 000 bottles