Barbera Colli Piacentini

Barbera is a vine variety originally from Piedmont which has then spread to our province; its grapes are the first red ones that we harvest, generally in the last ten days of September. The peculiarity of Piacenza is the sparkling Barbera.

The grapes after being pressed undergo a 6-7 days maceration where the must remains in contact with the marc for the extraction of noble grape substances, such as polyphenols and tannins. Maceration finished the must is separated from the marc and the alcoholic fermentation is completed.

In the spring following the harvest, a portion of sweet wine is blended and then it is poured into the autoclave where the refermentation takes place to obtain the natural effervescence. At the end of this phase the wine is filtered and bottled.