| Bonarda |
| ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ |
| Grape
Varietals: |
|
100%
Bonarda |
| ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ |
| Place
of Origin: |
|
Maipú,
Mendoza (21°20’S), 650 m. ASL |
| ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ |
| Harvest
time: |
|
during
the last week of March |
| ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ |
| Yield
per hectare: |
|
71
hl/ha |
| ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ |
| Vinification: |
|
Grapes
had a very careful treatment in the vineyard:
water restrictions were implemented during the
last month and once the sugar and polyphenols
(coloring agents) ripened to maturity the grapes
were hand harvested. After crushing, selected
wine yeasts were added. The fermentation took
place at rigorously controlled temperatures that
ranged from 22ºC to 26 ºC. When the
alcoholic fermentation ended, the malolactic fermentation
took place to provide greater stability and light
touches of butter. |
| ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ |
| Alcohol
Content: |
|
13,5
%v/v |
| ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ |
| Total
Acidity: |
|
4,95
g/l (Tartaric acid) |
| ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ |
| Description: |
|
Color:
red with dominant violets and a ruby shade.
Aroma: complex and very balanced. Presence of
red fruits, coffee and vanilla.
Taste: sweet tannin taste and interesting volume.
Mid-persistent finish with sharp fruit aromas
returning to the nose. |
| ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ |
| Suggestions: |
|
Excellent
match for cold opening courses, chicken, fish
and seafood. Given its Italian origin, it is excellent
for pairing all kind of pasta, including pizza. |
| ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ |
| Serving
temperature: |
|
15-18°C |
| ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ |
