La Baloca

Description: Bonarda is a rare grape variety from the northwest of Italy, with a complicated etymological history that has often led to its confusion with croatina and other similar varieties. Piedmontese Bonarda is therefore almost a curiosity, usually used in small quantities to add colour and degree in blends with other varieties. When it is produced (rarely) by itself, Bonarda produces wines that are a deep ruby red colour, floral, with low acidity and low tannins.

Harvest: Mid-September, the selection and harvesting of the grapes occur in the morning to deliver the grapes to the winery in the afternoon, so that they arrive fresh and in optimal condition to start the vinification process.

Vinification: After crushing and destalking the grapes, the must is sent to temperature controlled stainless tanks. The alcoholic fermentation and maceration last around 4 days at a constant temperature of 22 °C to extract the aromas of the grape variety. During the maceration, automatic pumping over is carried out periodically to extract the polyphenolic substances from the skin. The malolactic fermentation takes place immediately after the alcoholic fermentation at a constant controlled temperature of 18 °C.

Ageing: After the required racking to clear the wine from the sediments, the wine is aged in cement tanks for about 5 months.

Pairings: salami and cheeses, white meats, lemon chicken breast, “cotoletta alla Milanese”, apple or pumpkins pies from Monferrato.

Serving temperature: 16 °C.