Wine refermented with its own yeasts composed of a blend of Bonarda (40%) and Barbera (60%) that remained in contact with the skins for at least 8 days from vines...

Wine refermented with its own yeasts composed of a blend of Bonarda (40%) and Barbera (60%) that remained in contact with the skins for at least 8 days from vines...

Composed of 60% Barbera, 30% Bonarda and 10% Merlot long maceration on its skins for at least 20 days in cement tanks and aged in cement and barrique for at...

Composed of 60% Barbera, 30% Bonarda and 10% Merlot long maceration on its skins for at least 20 days in cement tanks and aged in cement and barrique for at...

Trebbiolo Rosso della Stoppa is a typical red wine from the Piacenza Hills, made through spontaneous fermentation with maceration on the skins for about 20 days using only indigenous yeasts....

Trebbiolo Rosso della Stoppa is a typical red wine from the Piacenza Hills, made through spontaneous fermentation with maceration on the skins for about 20 days using only indigenous yeasts....