Uve: 60% Barbera e 40% Bonarda (Croatina)
Caratteristiche: vino generoso che conserva in sè la forza del Barbera ingentilita e completata dall'unione con la profumata Bonarda. Colore rosso rubino, sapore asciutto e vellutato con retrogusto lievemente mandorlato, di corpo ed armonico.
Abbinamento: ideale con carni rosse grigliate, arrosti, selvaggina, carni di maiale, tacchino e formaggi.
Servire a 18° - 20° C.
Aprire la bottiglia un'ora prima di consumarla

GUTTURNIO D.O.C. FERMO
The ancient Romans knew this highly prized wine as Gutturnium Placentiae.
From our specialised vineyards we take Barbera (60%) and Bonarda-Croattina (40%) grapes, and mix them to produce this generous wine, which blends the strength and force of Barbera with the gentler, scented Bonarda. The result: a perfect marriage.
This deep red wine has an unmistakeable bouquet, harmonious body and a dry, velvety flavour with an underlying touch of almond.
It is the ideal accompaniment to grills, roasts, game, pork and cheese.
The wine should be served at 18°-20°C.

Uve: 60% Barbera e 40% Bonarda (Croatina)
Caratteristiche: vino generoso che conserva in sè la forza del Barbera ingentilita e completata dall'unione con la profumata Bonarda. Colore rosso rubino, sapore asciutto e vellutato con retrogusto lievemente mandorlato, di corpo ed armonico.
Abbinamento: ideale con primi piatti, carni rosse grigliate, arrosti, selvaggina, carni di maiale, tacchino e formaggi.
Servire a 18° - 20° C.

GUTTURNIO D.O.C. FRIZZANTE
The ancient Romans knew this highly prized wine as Gutturnium Placentiae.
From our specialised vineyards we take Barbera (60%) and Bonarda-Croattina (40%) grapes, and mix them to produce this generous wine, which blends the strength and force of Barbera with the gentler, scented Bonarda. The result: a perfect marriage.
This deep red wine has an unmistakeable bouquet, harmonious body and a dry, velvety flavour with an underlying touch of almond.
The still version as well as the naturally fermented slightly sparkling version. 
It is the ideal accompaniment to grills, roasts, game, pork and cheese.
The wine should be served at 18°-20°C.

Uve: 100% Bonarda (Croatina)
Caratteristiche: vino tipico e caratteristico tradizionalmente prodotto nelle Colline Piacentine, di colore rosso rubino, gradevolmente profumato e vellutato.
Abbinamento: ideale con minestre e risotti, carni bianche ed arrosti misti,
Servire a 18° - 20° C.

BONARDA DRY D.O.C.
This comes from our Bonarda (Croatina) grapes.
Typical and distinctive, it is produced in our hills using traditional methods to give a intense ruby-red colour with a natural sparkle and a pleasant bouquet.
It should be served at 18°-20°C.

Uve: 100% Bonarda (Croatina)
Caratteristiche: vino tipico e caratteristico tradizionalmente prodotto nelle Colline Piacentine, di colore rosso rubino, gradevolmente profumato e morbido.
Abbinamento: vino da dessert ideale come accompagnamento di frutti di bosco e castagne.
Servire a 15° - 18° C.

BONARDA D.O.C. 
This comes from our Bonarda (Croatina) grapes.
Typical and distinctive, it is produced in our hills using traditional methods to give a intense ruby-red sweet wine with a natural sparkle and a pleasant bouquet.
It should be served at 15°-18°C, but in summer it is equally excellent when chilled.

Uve: 100% Barbera
Caratteristiche: colore rosso rubino, sapore asciutto, sapido, di corpo leggermente tannico.
Abbinamento: vino da tutto pasto, consigliato con arrosti, grigliate, cacciagione e bolliti misti.
Servire a 18° - 20° C.

BARBERA D.O.C.
Our vineyards at Ziano in the Piacenza hills produce splendid grapes to render this first-class deep ruby-red wine which tends to become garnet-coloured with the passage of the years.
The winey bouquet is allied to a fully-bodied flavour that is fresh and dry - but not as dry as the Piemontese variety. 
Available as a still wine in "bordolese" bottles or slightly sparkling in a champagne-type bottle.
This truly excellent wine goes with everything, and is perfect consort of roast and grilled meat, of boiled meat and game.
Serve at 18°-20°C.