The position of the vineyards on south-west facing hillsides ensures an optimal sun exposure for the grapes used to produce our Bonarda La Grintosa. The Guyot system adopted for the training of the vines and a careful management of the vineyards allows us to precisely monitor the ripening of the grapes, so to reach a well-balanced proportion between structure and acidity.
Type: semi-sparkling red wine.
Grapes: Croatina (85%) and Barbera (15%).
Alcohol: 13% vol.
Vinification: manual harvesting of the grapes during the first two weeks of September. The grapes are destemmed and crushed, then ferment in temperature-controlled stainless-steel vats at 22-28 °C. To reach a well-balanced extraction of colour and tannins the duration of the maceration never exceeds 10-12 days. Secondary fermentation in autoclave.
Tasting notes
Sight: deep ruby red colour with purple highlights; creamy foam.
Nose: marked by prevailing notes of ripe berries (blackberry and strawberry). The finish reveals hints of sandalwood and tobacco.
Palate: true to the nose, the palate is enlivened by a crisp acidity and pleasant and elegant tannins.
Service temperature: 16-18 °C.
It can be enjoyed at a lower temperature (12-14 °C) during the hot season.
Suggested pairings: : Italian salumi, bold-flavoured pasta dishes, red meat-based dishes; great on medium-aged cheese.
Contains sulphites.
