Description: A full-bodied, structured red born from the cru called Vigneto Morello, located at a high elevation with a north-south exposure. A concentrated and important wine, yet with an immediate approach and a sunny character, reflecting the Piacenza hills
Grapes: Barbera, Bonarda
Terrain:Clayey-silty soils ( ancient red soils), with veins emerging from hills between 200 and 210 meters above sea level.
Maturation: The grapes, hand-picked between the end of September and the first half of October, are pressed and undergo a 15-day maceration on the skins at a controlled temperature. The wine is aged in 2, 3, and 4-year-old barriques for about 6 months. No clarification or filtration is performed, and bottling takes place approximately 10 months after the harvest.
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