Bonarda
FEATURES
Bonarda
Into the glass
Still red wine
Grapes
Croatina
Alcohol
12,5%
Serving temperature
12-14° C
Size
75 cl.
Production area
Hills around Torrazza Coste
Vinification
The pressing of the grapes is followed by the fermentation of the must in contact with the marc for a period of 7-10 days. Racking of the must/wine and subsequent completion of the fermentation in steel containers at a controlled temperature. Subsequently the wine is centrifuged and stored at a low temperature in order to keep the aromas intact.
Ageing
After the necessary period of refinement in thermo-conditioned tanks, the wine is bottled directly.
Parings
Excellent on cured meats such as Varzi salami. It goes well with white and red meat dishes, especially if stewed, with oven-baked pork neck, beef stews and jugged game. The ideal pairing, however, remains aged cheeses.
Soul
Organoleptic characteristics
Apparence
Deep ruby red with garnet reflections.
Bouquet
Intense, fine, persistent bouquet. Pleasant vinous notes accompanied by aromas of ripe red fruit. The taste is soft, intense, full-bodied.
Tasting Notes
Intense, full-bodied taste with a soft and pleasantly appetizing finish due to the liveliness.
Taste it in our local
La Terrazza is the exclusive venue of La Genisia, where you can taste our wines, enjoying one view overview in the Oltrepò Pavese. Aperitifs with cold cuts and cheeses typical, organization of events and private parties.
