Vineyard location/ type of soil: Cigognola, Montù Beccaria - Lombardy
Grape variety: Barbera, Croatina, Uva Rara
Alcohol content: 7%
Winemaking process: Destemmed grapes are pressed and the must is left in contact with the skins to maximize the colour extraction that turns to an intense ruby red colour. As soon as fermentation starts, the must is separated from the skins and then filtered. The cold temperature helps to stop the fermentation and keeps the sweetness of this wine.
Aging/refining: The wine is then re-fermented in autoclave to develop carbon dioxide and then bottled.