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Bonarda
Doc Colli Piacentini |
Pétillant |
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how wine is made |
- Hand-picking
using small wooden crates and separate vinification for
Barbera and Bonarda grapes, in a ratio of 60% Barbera and
40% Bonarda
- De-stemming
and pressing
- Maceration
and fermentation with skins at a controlled temperature
of 24°-26°C for about ten days
- Cold
settling at the end of fermentation
- Secondary
fermentation and pris de mousse in temperature-controlled
sealed tank
- Cold
tartaric stabilization
- Micro
filtration and isobaric bottling
-
Bottle ageing
|
| Grape
varieties |
Bonarda 100% |
| Year
of Planting |
1992 |
| Training
system |
Low Gujot |
| Soil |
Clay and mud |
| Average
yield per hectare |
70 tonnes |
| Altitude |
180 m. above sea-level
|
| Alcohol
degree |
12.5° |
| Sensory
notes |
Ruby red
Distinct nose reminiscent of sweet violets
Medium-sweet, full-bodied, with a lingering finish, pleasantly
tannic
|
| Serving
temperatures |
Serve at 14-16
°C |
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