60% Barbera, 40% Croatina from Emilia-Romagna. n: Grapes were harvested in September by hand into small crates, destemmed, spontaneous fermentation with pied de cuve?? in stainless steel and fiberglass tanks, 5-15 day maceration, then transferred to bottles to complete fermentation. This metodo ancestrale involves only one ermentation. The wine is moved from vat into individual bottles while it is still fermenting, and then sealed, resulting in a lightly sparkling or frizzante wine.