In 1989 I started to produce my first wine following the Piacenza tradition, a sparkling Gutturnio with natural refermentation.
The wine is bottled with a residual sugar so that during the spring, as temperature rises, it ferments again giving a light presence of carbon dioxide and consequently a rosy foam.
We sell these bottles 2 years after the harvest so that you can taste it when ripe, it can also easily age for many years.
Grapes: Barbera 60% Croatina 40%
Harvest: manual in box
Yield q/ha: 90
Yeasts: not selected
Maceration: 18 days
Aging: only steel + bottle
First vintage produced: 1989