Piemonte Bonarda DOC

DOC (DENOMINATION OF CONTROLLED ORIGIN)

SOIL:  CALCAREOUS- MARLY
HARVEST PERIOD: SEPTEMBER
AGING:  4 – 5 MONTHS

CHEMICAL ANALYSIS
ALCOHOL:  12.00% – 13.00%
SUGAR:  3.00 – 4.00 g/l
SULFUR: 60 – 90 mg/l
FEATURE:  LIVELY

PROCESSO DI PRODUZIONE:

After the harvest, strictly by hand, in September and October, the grapes are pressed to separate the stalks from the grapes and fermented with the skins. Fermentation takes place in steel barrels or vitrified cement for about 10 days at a temperature of 24- 26 ° C. In this period the skins and the pips give color and tannins. Once fermentation is complete, the wine with the skins is pressed to separate the solid part from the liquid part and put to rest.
Subsequently the base wine is added with yeasts and sugars in a quantity sufficient to trigger the refermentation process called foaming.
Still in an autoclave, the sparkling wine is filtered to separate it from the dregs that formed during the sparkling process. It then passes into a second autoclave to be bottled. Being only slightly lively, the wine is bottled with a smooth cap.

ORGANOLEPTIC CHARACTERISTICS:

Color: Intense ruby ​​red.
Aroma: Sweet fruity sometimes with hints of black pepper.
Taste: Sweet, slightly lively or sparkling taste. Balanced and complete.

Serving temperature: 14-16 ° C.
You can keep it for: 2-3 years

PLATES TO ACCOMPANY

whole meal wine, especially indicated for appetizers and pasta