Bonarda Secco Colli Piacentini

Bonarda, which has always been grown in the Piacenza area, as well as to make (together with the Barbera) Gutturnio, is also single-variety winemaking with excellent results.

The grapes harvested in the last days of September undergo 6-7 days maceration for optimal extraction of the tannins, coloring and aromatic substances present in the skins and in the grape seeds. This allows to obtain a structured wine that can be drunk in the sparkling version in the vintage or it can be aged for some years in the firm version. After the maceration, the must is separated from the marc and the alcoholic fermentation is completed.

At this point we proceed with the decanting and with a slight aging of 4-5 months in concrete tanks. Once the maturation is completed, the second fermentation takes place in autoclave and after this phase the wine is ready to be bottled.