Bonarda Dolce Colli Piacentini

Bonarda has been grown on Colli Piacentini since a longtime and it is employed to make Gutturnio (together with Barbera) and also for its single-variety vinification to get a sweet red wine.

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.