Technical sheet
- Region
- Emilia-Romagna
- Wine zone
- Colli Piacentini - Val Nure
- Winemaker · Estate
- Stefano Pizzamiglio
- Alcohol
- 14.5% vol
- Training system
- Guyot
- Irrigation
- Nessuna
- Yield per hectare
- 19
- Total acidity
- 6 g/l
- Residual sugar
- 1 g/l
- Grape varieties
- BarberaBonarda
- Type
- Rosso
- Ageing
- Altro metodo
- Farming
- Biologico
Ageing · Producer
Altro