Bonarda Sparkling Colli Piacentini Doc Sasso Nero - Romagnoli

After a delicate crushing and destemming, the maceration is carried out in steel containers. The contact with the skins lasts about 4-5 days, and manual pumping over and punching down are carried out. After racking, the wine rests in steel tanks for a short refinement on its lees. The second fermentation is carried out in an autoclave according to the Charmat method.

Romagnoli

Cantine Romagnoli was born from the dream of a visionary entrepreneur who was the first to believe in the production of Classic Method Sparkling Wines in the Piacenza area, which has always been linked to simple wines. Today, this same philosophy inspires Nuova Romagnoli, led by Alessandro Perini: a winery located in Villò di Vigolzone, with a young soul, very attentive to tradition but with a great desire to amaze. The vineyards extend for over 40 hectares between 190 and 230 meters above sea level in an area that rises from the Nure river towards a plateau, in a succession of different terrains and bioclimatic conditions. The red soils of Villò with their wealth of ferrous minerals, the fertile lands at the bottom of the valley and the poor ones on the heights, the woods that protect from the winds, the lake that provides very particular humidity conditions: this is why the wines are born with personalities that reflect the individual harvests. The conversion to organic farming began almost 5 years ago. At the same time, in some vineyards, a cultivation without human intervention is being experimented, to fully understand the secrets of the plant that has accompanied Humanity since the beginning of its history. Cantine Romagnoli wines are born in the vineyard and then enhanced in the cellar, pursuing creative winemaking projects calibrated to the needs of an international market.