Bonarda
Vinification:
Harvest
handmade
with
selection of grapes in the vineyard before and
then in the cellar before pressing.
Fermentation and maceration at room temperature
subsidiary of 30 28 ° C for 12
14 days. After racking, complete
alcoholic fermentation in steel,
where he is also the malolactic fermentation. after the
first racking is aged for 30 months
in wooden casks and for 1 year in
bottle.
Colour: Bright garnet red.
Taste: Dry, full-bodied with
pleasantly bitter,
harmonious.
Bouquet: Ethereal, delicate, pleasant,
persistent.
Serving temperature: 18/20 ° C
Grad.alcolica: 13.5% vol.
Aging: 30 months in barrels
oak, then 1 year in bottle.
Recommended: With meats, pasta
dishes, red meats and game.
selection of grapes in the vineyard before and
then in the cellar before pressing.
Fermentation and maceration at room temperature
subsidiary of 30 28 ° C for 12
14 days. After racking, complete
alcoholic fermentation in steel,
where he is also the malolactic fermentation. after the
first racking is aged for 30 months
in wooden casks and for 1 year in
bottle.
Colour: Bright garnet red.
Taste: Dry, full-bodied with
pleasantly bitter,
harmonious.
Bouquet: Ethereal, delicate, pleasant,
persistent.
Serving temperature: 18/20 ° C
Grad.alcolica: 13.5% vol.
Aging: 30 months in barrels
oak, then 1 year in bottle.
Recommended: With meats, pasta
dishes, red meats and game.
Awards / Suggestions
Features
Production Area: Municipalities of Ghemme / Romagnano
Sesia 290 mt above sea level, Mt.
Terrain: hilly moraine of medium texture, subsoil
pebbly sand that joined the microclimate
gives this wine structure elongevità.
Production: To have 65 q.
Type of system Guyot: Grape Nebbiolo (90%),
Bonarda (Uva Rara 5%), Vespolina (5%).