Bonarda – Partially fermented must “Bonazza”

Designation: Partially fermented must


Wine style: Sweet sparkling red


Grape variety: 100% Croatina


Production area: Ziano (PC) – Near Martina sotto – southern exposure


Soil: Calcareous-clay – Altitude 230m a.s.l.


Training system: Simple Guyot – planting density 3800 vines/ha – yield 9 tons/ha.


Harvest period: From 25th September to 5th October


Vinification, ageing and maturation: The carefully selected grapes are fermented on the skins for a short period, in order to enhance the characteristic aroma of Croatina grapes. Fermentation and secondary fermentation take place in stainless steel containers. The wine is released one month after bottling.


Alcohol content: 4% vol.


Colour: Light ruby-red


Serving temperature: 12/14 C°


Food matching: Peach fruit salad with wine, jam tart with red jam, chocolate cake.


First year of production: 1993


TECHNICAL INFORMATION