Grape(s): Barbera, Bonarda
An impeccable example of what the terroir of Emilia-Romagna can do when given a chance. Local field varietals of Bonarda and Barbera make up this careful blend, the “younger version” of the “traditional Colli Piacentini (Hills of Piacenza)” blend popular in the region. Its first production was in 1988, and can boast since of having a totally natural wine making operation; they use no fertilizers or pesticides, and allow for spontaneous fermentation with indigenous yeasts. Founder Ageno was the first to believe in the region, and has made true believers of us here. Drink boldly with a rich pasta, or pair it with any other delicious Italian meal you can think of.