Durigutti Bonarda

”winemaking process 1- cold maceration for 5 days at 6 ° c 2- alcoholic fermentation with yeast indigeneas for 15 days at temperatures between 25 ° and 27 ° with 3 pump-over daily. 3- malolactic fermentation in french oak barrels and jacket 4- aging in french oak for 9 months the wine was not filtered or stabilized preserves the natural characteristics of the grape. Can contain solid deposits in the background. Winemaker’s notes the nose is full with fruit expression appearances vanilla and mint. The palate is acerezado with notes plum and chocolate.” – durigutti