The Pignoletto wine is an old and autochthonous vineyard from the Bologna's hills revalued during the last decades. As a tradition, Pignoletto is a sparkling wine suitable as aperitive or for a full meal. Obtained by the natural fermentation (charmat method) of the wine produced by earlier harvested grapes, it presents a fine and persistent perlage and with a fruity fragrance that recalls apples scent.To palate its taste is bright,morbid, and persistent at the same time.
The Tenuta Bonzara's Pignoletto comes into an elegant and streamlined dark bottle which makes it idoneous to be served also in most important occasions. Alcohol is aproximately 12%

Organoleptic references

Colour: straw yellow with shades of green.
Perlage: fine and persistent.
Nose: Fruity scent recalling apples perfume.
Palate: Bright, morbid, and persisten at the same time. Its pleasant residual taste is well equilibrated between freshness and structure.
Gastronomy: Ideal as aperitive, it can be served with a full meal according to different matching criterias of the surrounding areas. Around its original area of production, Pignoletto is consumed at full meal.
Packing: Elegant and streamlined dark bottle with a "mushroom" shaped cork.
Serving temperature: 9°-10° appproximately.

Technical references

Production area: Bologna's hills DOC zone
Micro zone: Monte San Pietro
Council house: Monte San Pietro (Bologna)
Hamlet: San Chierlo
Altitude: 400 meters over sea level
Esposition: South
Flat situation: hills
Soil composition: Slaty and medium textured land
Vineyard: Pignoletto
Husbandry system: Guyot
Plant density: 2.500 plants / hectar
Plants medium life : 30 years
Grape yield per hectar : 70 q. /hectar
Grape yield per plant: 2,8 kg / plant
Vintage: Hand stripping, made a little earlier than full ripeness time to preserve wine primal aromas and the original acidity.
Vinification: fermentation inside steel marc containers at controlled temperature.
Fermentation temperature: 18° approximately.
Sparkling process: The foam is stored in big containers (Charmat method)for about 60 days with the addiction of special leavens while Carbon dioxide forms naturally.
Ready sell: The following spring after the vintage.
Alcohol: 12,50 %
Total acidity: 6,80 g/l