||Barbera, 85% Croatina, Uva Rara, Vespolina
||A wine and grape variety already mentioned in the Middle Ages, Bonarda is one of the most typical expressions of the Lombard-Emilian terroir. The vine, the croatina, originally from the area of Rovescala in Oltrepò Pavese, has been widely spread throughout northern Italy (it is also cultivated in Veneto) and the world (Argentina). In the 1800s Pierpaolo Demaria and Carlo Leardi dedicated particular attention to this vine. In 1967 the wine, with its ready to drink and great capacity for expression, was included in the DOC of Colli Piacentini, acquiring great potential and interest from wine lovers and experts. Translated with www.DeepL.com/Translator (free version)
|Composition of the land
||Medium textured with calcareous marl.
||Grape pressing and destemming with pre-fermentation maceration of the grapes, to extract colour and aroma, and fermentation at controlled temperatures with cultured yeasts.
||In stainless steel vats, followed by macro oxygenation and natural fermentation in pressurized vats at 16 °C. During ageing, the wine undergoes several analytical checks to assure its integrity.
||Cured meats, first courses, braised meat, medium-aged cheeses International pairings: Enchiladas poblanas (Mexico) Cheeseburger (U.S.A.).
||Price Guarini Oltrepò Pavese C’era Una Volta Bonarda € 6.59