Organoleptic characteristics

Visual aspect: Intense; consistent ruby red.Vinous and characteristic with harmonious notes of red fruits, quite intense and complex.

Olfactory aspect: Dry, persistent and characteristic, full, round and harmonious.

Taste aspect: The ripe tannins and the unique softness makes it a wine with a remarkable personality.

Accompaniments: It goes well with first courses such as tortelli  and second courses like  roasted coppa or white meats like chicken typical in the Piacenza tradition.

Alcoholic strength: 40% vol.

Serve at: 16-18 °C

Sugar residue:3.8g/l

 Available in:0.75l and Magnum 1.5 l bottles

 Produced by:Civardi Racemus

Technical data

Typology: Still Red DOC

Production area:Municipality of Ziano Piacentino in the Colli Piacentini DOC

Grapes: Barbera  60% Bonarda Piacentina 40%

Yield in the vineyard:90 quintals/ha

Vinification: The grapes are harvested exclusively by hand with the selection of the best bunches. After sorting and destemming, the grapes are left to macerate for four to seven days to ensure that the alcoholic fermentation is completed. This is followed by racking and decanting of the wines.The bottling of the superior takes place using a traditional method and the sale takes place from the 1st of April following the harvest ,after tartaric and cold colour stabilisation.

Vintage: 2017

Curiosity

After the fall of the Western Roman Empire, the conservation of Piacenza viticulture was guaranteed by the work of the Monks of San Colombano who made the famous monastery of Bobbio founded by Saint a monastic centre of primary importance for the whole of the Middle Ages. Since then and up to the present day the cultivation of the vine and the production of wine has continued without stopping and with remarkable results throughout the territory of Piacenza and its province.

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