From the vinification of Croatina (90%) and Barbera (10%) we have obtained a Bonarda DOC, with unique sensorial characteristics. It is an all-meal wine that goes well with cold cuts, savory pies, meat ravioli, red meats and cheeses. It should be served at a temperature between 16 and 18 ° C. VINEYARD NAME: Tilagnone LOCATION: Oliva Gessi TYPE OF SOIL: Calcareous, with clayey vein. GRAPE VARIETY: Croatina- Barbera GROWING FORM AND DENSITY OF PLANT: Guyot - 4000 plants / ha GRAPE HARVEST: traditional in boxes in mid-September VINIFICATION and AGING: pressing-destemming of the grapes and fermentation in contact with the skins for about 6 days, using selected yeasts, with repeated pumping over, then decanted and left to age until May / June following the harvest in traditional thermo-conditioned stainless steel tanks and then bottled. BOTTLING: June following the ALCOHOL harvest: 13.5% in vol. SERVING TEMPERATURE: 16-18 ° C PAIRING: Excellent to accompany cold cuts, savory pies, first courses with meat sauces such as meat ravioli, red meats and cheeses. ORGANOLEPTIC CHARACTERISTICS: Intense ruby red color, tending to purple with violet reflections. Characteristic fruity, intense aroma of small black fruits and delicate vinous nuances. On the palate it is lively and fruity with a persistent, dry and almondy aftertaste.
