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Red Wine

D.O.C.  (denomination of controlled origin) - colli piacentini bonarda
Soil  calcareous marl and clay alluvium

vineyard planted  in 1999
no fertilization
training method  single guyot
grapes  bonarda
plants per hectare  5000
yield per hectare  5000 Kg

Wine-making process
selected yeasts
fermentation  time 20 days
wood  100% small French oak
barriques  turnover of wood 50% per year
aging in wood  18 months

colour intense red
scent  intense scent of red berries and jam with a pleasant balsamic mint scent
taste  charming flavour of ripe pulp and a typical, taste of morel
suitable with  second courses with meat and game

Producer’s notes

Pleasantness and intensity embrace the taster as she or he first smells the scent of this wine, which ranges from a sweet flavour of pansy and iris to more complex balsamic flavours of cedar resin and pepper. The softness felt in the mouth at the moment of drinking is its characteristic, typical of Bonarda, a uniquely Italian vine species which is present only in the Piacentino territory. A heady scent of blackberry adds to the uniqueness of this inimitable wine.