Bonarda


Classification
Pinerolese Bonarda

Production zone
The vineyards are located in Barge, in the hamlet Assarti

Grapes or vines used
Bonarda 100%

Training system
Guyot

Yield per hectare
80 quintals

Harvest
By hand in small cases of 20 kilos

Winemaking
Crushed and de-stemmed grapes is transferred in steel fermentation vats, macerated and fermented for 3-4 days at a controlled temperature, after the alcoholic fermentation in wine is induced malolactic fermentation, after the same wine is aged for a few months in steel tanks and is then ready for the drink

Alcohol
12.5% vol

View
The view shows a beautiful ruby red with purple highlights

Nose
The wine is fresh, fruity (red fruits) and with beautiful vinous

Taste
Wine and pleasantly full, with a nice tannin and bitter fresh in the mouth thanks to the residual CO2

Conservation
It is recommended to keep the wine at a temperature between 12 and 18 degrees for a perfect preservation of the aromas

Packaging
Boxes of 6 or 12 bottles of 0.750 ml.

Pairings
Table wine particularly suitable with stuffed pasta, meat white meats and mature cheeses

Serving temperature
We recommend serving it at a temperature of 15°

Annual production
4500 bottles about