Grape Variety
Bonarda
Vineyard
Cultivation system: espalier cultivation - guyot pruning
Yield per hectare: 9500 kg
Soil: sandy and clayey
Winemaking
Fermentation case: stainless steel, temperature-controlled tanks
Fermentation temperature: 26°C
Fermentation time: 5/6 days
Malolactic fermentation at 20°C
Refermentation in pressure tanks up to 1,4 bar
Tasting Notes
Color: ruby red
Aromas: mild and fruity, with notes of raspberry, cherry, and rose
Taste: harmonious and full
Serving temperature: 14°C
Food pairing: highly adaptable. Excellent with cold cuts, boiled meats and pasta with meat sauces.
Alcoholic Content
12,5% vol
Aging potential
Excellent during the first two years following harvest
