Description: Bonarda is a rare grape variety from northwest 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 deep ruby red in colour, floral, with low acidity and low tannins. In our case, we offer a wine slightly fizzy which invites joyful moments, hence the name “Mie Gioie”.
Harvest: mid-September, the selection and hand harvesting 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 tem- perature 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 car- ried out periodically to extract the polyphenolic substances from the skin. The malolactic fermentation takes place immediately after the alcoholic fer- mentation 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. Then it goes to a pressure stainless steel tank for the refermentation which last around 20 days at a con- stant temperature of 22 °C. Then the wine remains in temperature controlled closed tank for about one month at 15 °C followed by 3 months of bottle ageing.
Pairings: salami and cheeses, white meats, lemon chicken breast, cotoletta alla Milanese (veal Milanese), apple or pumpkins pies from Monferrato.
Serving temperature: 16°C