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Bonzarone is obtained by selecting "Cabernet Sauvignon" grapes harvested at the right ripeness point after successive thinning outs. The goal is to produce phenols- enriched grapes. During vinification and maceration all the aromatic phenols-contained inside the grape skins- are extracted. After the malolactic fermentation the wine is refined in oak barrels for approximately 12-15 months. Its spicy aroma is intense, its taste is full-bodied and soft for the flavour acquired during its accurate refinement in wooden barrels.
Alcoholic percentage 13,5% vol.
Organoleptic information
Colour: Intense ruby with vivid ripe cherry hues.
Scent: This wine has an harmonious fruity and persistent fragrance, with green but not intrusive scents, typical of this grape: it recalls also of small wood-berries perfume, combined with spiced and slightly toasted scents. Soft and elegant aromas are released by the wood.
Taste: the impact is intense, with thick and voluminous sensation. Tannins are elegant and soft. Persistent, long-lasting with a final multiple back-taste.
Gastronomy: This wine can be combined with important meals prepared with grilled red meat, game or seasoned cheese.
Service temperature: approx. 18°C
Technical information
Production area: area of Bologna hills DOC -
Micro zone: Monte San Pietro
District area: Monte San Pietro (Bologna)
Hamlet: San Chierlo
Height: 400 meters above sea level
Exposure: South-West
Position: hilly area
Soil composition: medium-textured soil and shaly
Grape: Cabernet Sauvignon
Growing system: Guyot
Plant density: 3.200 plants /hectare
Plants medium life : 30 years
Grape yield per hectare : 4500 kg/hectare
Grape yield per plant: 1,4 kg/plant
Summer thinning outs: twice, in the middle of July and on the second half of August
Harvest: by hand, in cases
Vinification: fermentation in steel vats in contact with skins for about 15-20 days, with pumping-over, cap plunging, skins break-up and immersion twice a day.
Fermentation temperature: 30° C approx.
Malolactic fermentation: in wood barrels
Aging and refining: in 225 lt Barriques and 350 lt Tonneaux of French Central Massif oak for about 12-15 months, according to the wine structure.
Bottle refinement: recommended for at least six months.
Alcoholic volume: 13,5 %
Total acidity: 5,40 g/l approx.
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