Una rosa è - Barbera rosé IGP

Wine-making

The grapes are harvested by hand into small crates. The grapes are pressed immediately and separated from the skins, avoiding skin contact and thus an excessive transfer of colour from the skins to the must; this transfer gives the wine a delicate rosé colour. Only the very first part of the free-run must is used to produce this wine. Once clarified by cold sedimentation, the must undergoes fermentation at a low temperature, which leads directly to the formation of bubbles; this direct secondary fermentation gives the sparkling wine a distinctive character and a particularly fine effervescence.

Soil type: Very deep loamy-clay soils with iron and manganese nodules and ancient gravel deposits; rich in organic matter and fossils.
Number of vines per hectare: 3,700
Age of the vines: 23 years
Harvest period: First ten days of September
Average yield per hectare: 100 Q/ha

Colour: Pale pink
Bubbles: Fine bubbles, persistent perlage

A Hill, a Family, Wines Without Compromise

On the first hills of Parma, in Guardasone di Traversetolo, at the heart of the Food Valley, wine has been made for centuries: the first written records of high-quality production beneath the castle date back to the 14th century.

In 2013, the Cerioli family, with Alex, left the lower Mantua area for this hill. Today, they cultivate 23 hectares of vineyard on 50 hectares of land, harvest by hand in small crates, and have been working with the SQNPI integrated production protocol since 2019. Among the rows, they also rotate wheat and chickpeas for stone-ground flours and pasta.

Two Souls in the Glass

The homegrown grape varieties (Lambrusco Maestri, Malvasia di Candia Aromatica, Barbera, Bonarda) and the historic ones that arrived with the French influence (Chardonnay, Pinot Blanc, Merlot, Cabernet Sauvignon, Sauvignon Blanc). From the same land also comes a Metodo Classico from the Colli di Parma that has won international awards: Cerioli X Brut, from Pinot Blanc and Chardonnay, and Cerioli Zero Nature, pure Barbera.

The Visit

The tour starts from the underground cellar and the production areas, from grape processing to aging, and continues in the barrel room and the room dedicated to Metodo Classico. The tasting takes place on the terrace overlooking the vineyards or in the panoramic room. You will be guided by the people who work in the cellar every day. Tours and tastings are also available in English.