50% Barbera, 50% Bonarda from vines aged between 10-60 years Guyot-trained in clay and limestone soils at a density of 4,000-6,000 plants per hectare. 40 days maceration on skins in stainless steel and/or cement tanks. Spontaneous fermentation with indigenous yeasts, aged in Slavonian oak barrels of 10 and 20 hectolitres as well as 40 hectolitre wooden tanks, and then aged in bottle for a time necessary, no filtration or sulphites added . Macchiona has been made by the Estate since ancient times, and is comprised of the grapes most traditional to the Colli Piacentini zone. Dark and brooding in flavour with notes of plum, earth and spice.
- Importer Note