Bonarda “La Picciona”

Designation: Colli Piacentini DOC (Controlled Designation of Origin)

Wine style: Dry red

Grape variety: 100% Croatina

Production area: Ziano (PC) – Near Pozzolo Piccolo – Southwestern exposure

Soil: Calcareous-clay – Altitude 250m a.s.l.

Training system: Simple Guyot – planting density 2900 vines/ha – yield 6.5 tons/ha

Harvest period: First ten days of October

Vinification, ageing and maturation: The grapes are carefully harvested in wooden crates, destemmed and left to ferment in contact with the skins in stainless steel for two or three weeks at a temperature of 20°C, with punching down twice a day. When fermentation is terminated the wine is racked into small oak casks where it remains for at least 12 months. It is then bottled and matured in the cellar for at least 12 months.

Alcohol content: 13,5% vol.

Colour: Inky ruby red

Serving temperature: 17/18 C°

Food matching: Roast or stewed meat.

First year of production: 2000