Bonato Vineyard
Vino rosso rubino intenso, con struttura ricca e morbida, persistente e avvolgente, dal finale fruttato. Perfetto con piatti di selvaggina, cacciagione, grigliate e formaggi stagionati. Disponibile esclusivamente in cantina.
📋 Approfondimenti
“The lat of the old ones calls good wine”
Ripening: early October Training system: Free cordon Vine density: 4,500 plants/hectare Soil: clayey, with the presence of caranto Vinification: after the harvest, the skins and must ferment for approximately 12-15 days at a controlled temperature of 28°C in 300 HL steel tanks with Ganimede Method fermenters. This method allows for gentle fermentation without breaking the seeds and skins, resulting in smooth wines. The wine is then left to age for several months in concrete tanks. Alcohol content: approximately 13% vol. Description: This is a deep ruby red wine, tending towards garnet with age. It develops a structure of great depth, rich in alcohol and tannin, yet at the same time enveloping and soft. The finish is persistent, with hints of fruit. Pairings: with important game and venison dishes, grilled meats, and well-aged cheeses. Serve at 18°C. Storage: Store in a cool place at 12-16°C, away from light. Empty demijohns should be transferred to smaller containers (bottles and carafes) as soon as possible. Plastic containers used for transporting wine should be emptied immediately into glass containers. Containers should be thoroughly cleaned before and after use.
⚙️ Vinificazione
Dopo la vendemmia, bucce e mosto fermentano insieme per 12-15 giorni a 28°C in vasche d’acciaio da 300 HL con il metodo Ganimede, che consente una fermentazione soffice, senza rottura di vinaccioli e bucce, ottenendo così un vino morbido e armonico.
Segue un periodo di affinamento in vasche di cemento, che contribuisce a sviluppare rotondità e complessità aromatica.
