A blend of Barbera and Bonarda.
It takes its name from the old vineyard. It is the classic blend from the Colli Piacentini. Barbera and Croatina are pressed and fermented together after around 10 days of maceration on the skin in concrete and fibreglass tanks. Ancestral method. The wine is bottled when there is still some residual sugar and let re-ferment over spring. The wine is unfiltered and unfined with little SO2 added in the final stage. Hearty character, wild dark berries and juicy tannins. Strong bubble persistency and great acidity makes it a perfect gastronomic wine, suitable for the whole meal.