Bonarda Dolce Colli Piacentini
Rossi Terre di Cuccagna
COLOUR: red with purplish glares
BOUQUET: exquisite, fruity with violet scent
ALCOHOL CONTENT: 8 % vol.
AGEING: four months into temperature-conditioned tanks
SUGAR CONTENT: 100 g/l
FLAVOUR: full-bodied, fruity, soft, grape aroma
Grapes are picked up at the end of September and undergo a 6-7 days maceration in order to get the best from its tannines, skins and seeds. After the maceration the wort is centrifuged to stop the alcoholic fermentation and then it is put into temperature-conditioned tanks where the temperature is kept below 5° C.
In this way the wine remains sweet and fruity and keeps all the aroma of Bonarda grape. The following spring we proceed with the second fermentation into the autoclave (Charmat method) and after that, we proceed with bottling.