Grapes: Barbera + Bonarda
Region: Emilia-Romagna, Italy
Soils: Clay + Limestone
Vinification: 3 week whole-cluster fermentation
Aging: 5 years in used barriques + tonneaus
Fining or Filtering: None
Notes from the Importer: Andrea Cervini has spent the entirety of his life in Colli Piacentini. He's Emilian through and through. Andrea fell in love with wine through his uncle who was a small, blue-collar wine-grower in the area. He started helping his uncle at the age of 13. It was years later when he formed a friendship with Giulio Armani at La Stoppa that he really caught the bug.
In 2006, Andrea started off on his own and planted some vineyards near his home in Travo (about 15 minutes from La Stoppa). Today there are a total of 4 hectares - including one acquired vineyard that was planted in 1970. The vineyards - made up of Barbera, Bonarda and Malvasia di Candia Aromatica- are planted on clay and limestone soil, at an altitude of 200 meters. The farming is Organic and the cellar is pointed directly to the past - housing long macerations and bottles of carefully timed releases - an homage to his best friend and mentor Giulio Armani.