Bonarda
Grape variety: Croatina 90%, Barbera 10%.

Growing method:pruned cane, vertical training, turfing, limited fertilizing.

Production parameters: max. yield: 90 q/ha
Trimming.
Processing method: long and intense maceration with skin monitoring.
Controlled temperature fermentation with native yeasts from the vineyard .
Min. 12 month aging in 50 Brente (approx. 250 lt.) oak barrels
.

Analytical parameters: Min. nat. alcohol content: 14%
Min. alcohol content (consumption): 14%
Acidity: 5.5‰
Net dry extract: 24 ‰

Organoleptic features: deep ruby red color; intense plum, blackberry and confectionery scents, vinous and elegant.
Full, well-structured and distinguished taste.

Aging prospects: 6 - 8 years.

Serving temperature: 18°.

Food pairing: ideal when paired with fine red meats, even with 'non-fashionable' cuts, particularly suitable for tasty courses.

 
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