Like flowers, trees and vines, the Bonfante family has its roots down into the land. They are set in the south of Piedmont and take sap from a long tradition of winemaking. Today Marco and Micaela carry on the family tradition of selecting grapes and producing wines in Barolo, Nizza Monferrato, Gavi and the Roero area.
Bussia Barolo DOCG
This wine is the result of our selction of the best grapes from our vineyard on the Bussia hill, at the border between Barolo and Monforte d’Alba. Bussia is undoubtedly one of the most prestigious “cru” in the Barolo area, with its particular “terroir” which gives power and complexity to the wine.
Barolo is aged for 36 months in big French oak
Barolo enchants for its elegance and pleasantness, with spiced and velvety aromas which are really captivating for the nose and palate. Colour clear ruby red Scents of violet, “goudron”and truffle can be perceived.
On the palate a fullbodied, classic, structured wine, which will be aged for many years. The noble tannins characteristic of this wine improve after some years of
refinement in the bottle.
PRODUCTION AREA: Communes of Nizza Monferrato, Castel Rocchero and Santo Stefano Belbo
AGEING: For 20 months, in small, 225-litres French casks and 500-litres tonneau.
ALCOHOL CONTENT: 14.5%-15.5% by volume
COLOUR: Intense purple-red
BOUQUET: Powerful and intense with a hint of red fruit, complexity that, with refinement in the bottle, evolves into exotic spices.
TASTE: On the palate it is harmoniously pulpy & extremely meaty due to the powerful and concentrated mix of acidity, tannin and alcohol. The tannin is smooth & long-lasting in the mouth, it has a persistent sweetness that unfolds layer by layer until its heart of blackberries and prunes is reached.
The name Albarone unites in its meaning the name of the grape, Albarossa, and the careful withering process similar to Amarone’s. This wine, after a 12-month refinement in the bottle in our cellars, goes wonderfully with all meat-based
dishes, is perfect with duck, lamb and game and goes marvellously with cheese, especially if ripe.
Remarks: Albarossa is a vine that Prof. G. Dalmasso obtained in 1938 by hybridizing Nebbiolo with Barbera, which, after the preliminary studies on its ampelographic and productive characteristics carried out in the 1960s and 1970s
PRODUCTION AREA: Municipality of Nizza Monferrato.
AGING: 10 months in 225-litre French-oak barrels and 10 months in 2500-litre casks.
ALCOHOL CONTENT: 14 % -15.5% volume.
COLOUR: Deep violet colour .
BOUQUET: Powerful and intense, hints of red fruit, cherry and marasca cherry.
TASTE: A spectacle of extracts and firmness. The palate is harmonious pulpy, extremely fleshy due to the powerful and concentrated balance between acidity/tannins/alcohol. Long in the mouth, it has a persistent sweetness that unfolds layer after layer until its heart of marasca cherry and plum.
BACKGROUND: In Piedmont the word “bricco” has the same meaning as “collina” (hill).
We recommend storing it in places with good humidity at a constant temperature of 16-18° C. It goes well with red meats, game and cheese
VARIETAL: Nebbiolo of the Michet variety
VINEYARDS: Facing south to south-west
HARVESTING: Late October/early November
ALCOHOL CONTENT: From 13,5 % vol. to 14,5% vol
COLOUR: An intense ruby-red
BOUQUET: Delicate, spicy aromas, suggestions of violet and ripe plums.
TASTE: The first impact of this wine is inviting, its tannic vein sturdy, well harmonised by its structure and the fresh, final touch of liquorice. We would recommend that this wine be served with very tasty food such as: roasts and braised red meats and particularly, as is the custom in
Piedmont, the traditional game salami: hare, pheasant and boar, served with large helpings of polenta.
ROERO ARNEIS DOCG
AREA OF PRODUCTION: Roero
HARVEST: Late September
VINIFICATION: Soft pressing and free-run must which ferments in temperature-controlled vats
MATURING: In stainless steel tanks.
COLOUR: Pale straw-yellow with greenish reflections
BOUQUET: Intense with a floral hint of lime, mint and apricot
TASTE: Elegant, fresh and with a good character, its body is exalted by the onset of noble oxidation.
ALCOHOLIC STRENGTH:13% vol.
Roero is a small region on the left bank of the River Tanaro in front of the Barbaresco production zone. This is a well structured white wine that goes well with fish-based dishes, light first courses and horsd’oeuvres.
ZONE OF ORIGIN: Nizza Monferrato.
MATURING:50% 10 months in Slovenian oak barrels, 50% 10 months in French oak barrels(225 l), followed by bottle refinement.
ALCOHOLIC STRENGTH:13,5% by Vol.
NOSE: Reminiscent of violets or even of morellos.
TASTE: Complete, full-bodied, with a lively and exacting acidity, well-balanced tannins, dry.
NEBBIOLO LANGHE DOC
VINIFICATION: Traditional with fermentation on skins for 15 days
MATURING: A year in Slovenian oak barrels, followes by bottle refinement.
COLOUR: Ruby red of various depths with garnet hues
NOSE: Subtle, delicate. Scent of raspberry and violet
TASTE: Dry and full-bodied, slightly tannic when young, getting softer and well-balanced with ageing
ALCOHOLIC STRENGTH: from 12,5 do 14% by Vol.
We would recommend that this wine be served with tasty food: roasts, succulent first courses, cheeses truffels and meat.
Monferrato Bianco Sav Blanc DOC
For the grape variety Sauvignon Blanc it is very important to get the optimal ripening. The delicacy of the aromas and the balance of the taste are easy to compromise, in case of an anticipated or a late harvest.
100% Sauvignon Blanc
Exposition: south, southeast.
Altitude: 250 mt. asl. The microclimate is influenced of sea winds. The good temperature range allows to have fragrant, fine and elegant wines. Grapes are destalked and soft-pressed at controlled temperature
(18°) in steel tanks with selected yeasts. In the glass the SB shows a bright straw yellow colour. Intense fruity aromas, with notes of mango, green apple and white flowers. On the palate it is fresh, delicate, dry and mineral. Good persistence and structure. Food pairing: Perfect as aperitif, it matches perfectly with fresh starters. Highly recommended with fish specialities, but also with risotto with asparagus or paccheri with artichokes.
SPECIES OF VINE: Cortese
ZONE OF ORIGIN: Typical vineyards in the ward of Gavi in the Cà del Rosso estate
HARVEST: On the end of September
VINIFICATION: Soft pressing, must decanting and temperature controlled fermentation
MATURING: In stainless steel tanks. The wine is bottled the following March
COLOUR: Straw-yellow, often with greenish reflections.
NOSE: Delicate and fruity (banana).
TASTE: Dry and with a pleasant, acidulous freshness
ALCOHOLIC STRENGTH: 11,5% by Vol.
This wine, produced on the Cà del Rosso Estate in Monterotondo di Gavi, reveals itself immediately to be a classy white wine. Its fruity aromas and good structure, obtained thanks to the vineyard’s particular soil composition, make this a wine that is highly recommended with fish and light cheeses. It should be drunk at a temperature of 10-12°C.
SPECIES OF VINE: Brachetto
PRODUCTION AREA: in the province of Asti. In particular, this wine is produced on our own estates in the ward of Nizza Monferrato.
VINIFICATION: the grapes are pressed very softly using horizontal presses. The must thus obtained is centrifuged and then cooled to -1°C. so as to prevent its fermentation. Afterwards it is clarified and filtered in temperature-controlled containers (autoclaves), in which the alcoholic fermentation takes place at a very low temperature, 15°C., thus ensuring it retains all its natural aromas. COLOUR: full cherry red BOUQUET: to the characteristic aroma of brushwood, hints of cured tobacco, withered roses, and honey. TASTE: when tasted, it comes out as sweet and fresh on the palate, with a good opening of acidity and just a trace of tannins that, as well as endowing the wine with its own particular mark, gives it personality and body.
SERVING SUGGESTIONS: any type of fruit sweet, chocolate-based, pies, cakes and fruit cocktail. ALCOHOLIC CONTENT:6,5% by Vol.
SPECIES OF VINE: Moscato
ZONE OF ORIGIN: Commune of Nizza Monferrato
HARVEST: Late August, selecting the best grapes
VINIFICATION: Destalking and pressing of only the grapes,
and fermentation in temperature-controlled
TASTE: Aromatic (linalool), sweet, lively.
BOUQUET: Characteristic, fragrant, with a strong aroma of linaool
ALCOHOLIC STRENGTH: 5% by Vol.
This is one of Piedmont’s historical grapes, known and appreciated all over the world. It is a light, dessert wine that goes with almost every type of sweet, from dry ones to cream-filled ones, from Tuscan “Cantuccio” biscuits to Genoese “Panettone”, exceptional as an aperitif, it becomes a thirst quenching drink in Summer (also thanks to its low alcoholic content).
GRAPPA BARIBBIO RISERVA
This precious grappa is obtained by means of a bain-marie distillation in copper stills, from the highly prized marc that results from the vinification of the well known Piemontese red wines – Barolo. A fundamental aspect for obtaining a delicate, amber coloured grappa is the long refinement in 225 liters barrels, in this way all it’s aromatic components merge and blend together to form a distillate whose characteristics are unmistakeable. COLOUR: amber coloured OLFACTORY SENSATIONS: tasteful, Pronounced, harmonious grappa.
GUSTATIVE AND OLFACTORY SENSATIONS: delicate, with a vanilla and tropical fruit fragrance.
SERVING TEMPERATURE: 18° OVERALL IMPRESSIONS: a grappa that possesses a distinctive character and fully reflects the importance of the wine from which the distilled raw material derives
This precious grappa is obtained, by means of a bain-marie distillation in copper stills, from the highly prized marc that results from the vinification of the well-known Piedmontese red wine. A fundamental aspect for obtaining a delicate, amber-coloured grappa is the long period of refinement in 225 liters barrels: in this way, all its aromatic components merge and blend together to form a distillate whose characteristics are unmistakable.
VISUAL SENSATIONS: amber-coloured
OLFACTORY SENSATIONS: tasteful. Pronounced, harmonius grappa.
GUSTATIVE AND OLFACTORY SENSATIONS: delicate, with a vanilla and tropical fruit fragrance.
SERVING TEMPERATURE: 18°.
OVERALL IMPRESSIONS: a grappa that possesses a distinctive character and fully reflects the importance of the wine from which the distilled raw material derives.
Menego Barbera D’Asti Superiore
“Menego”, in fact, was Domenico’s nickname, Marco and Micaela’s
father. They decided to dedicate this wine to whom came before them at the
guide of the winery. Influential, frank, firm but also pleasant and intense.
“Menego” is today what Domenico was yesterday. 100% Barbera
Exposition: south, south-east. Altitude: 250 mt. asl. The microclimate is influenced of sea winds, The good temperature range allows to have fragrant, fine and elegant wines. The Menego is aged for 12/15months in used French oak barriques. Before putting it on the market, the
wine stays in the bottle in our cellar at controlled temperature (12°C) for 12
months. Colour: intense purple-red. In the nose it has intense scents of cherry, blueberry and marasca cherry, with a slight wood note due to the ageing in French barriques. Also coffee and cocoa. On the palate it is structured, velvety with a slight tannic note, very well balanced. Storage: over 10 years.
Food pairing: We recommend the Menego with typical dishes of the
Piedmont tradition like the tajarin with boar meat ragout, veal “stracotto”
with Barbera, braised meat, game and ripened cheeses.Duedidue Monferrato Rosso
Duedidue Monferrato Rosso
Just like Marco and Micaela cooperate perfectly together, so is the union of Barbera and Cabernet Sauvignon. It is the basis of one of the crus of the
winery: the Duedidue. 60% Cabernet Sauvignon, 40% Barbera. Exposition: south, south-east.
Altitude: 250 mt. asl. The microclimate is influenced of sea winds. The good temperature range allows to have fragrant, fine and elegant wines.
Yield per hectare: 55hl/Ha
The harvested grapes get destalked and soft-pressed. Then the two wines age separately in
used French oak barriques from 12 to 15 months, depending on the vintage.
After the cuvee, the wine gets bottled and stored a year at controlled
temperature (12°C). Colour: Duedidue shows an intense purple-red. In the nose it has intense spiced aromas, with scents of red fruits and pepper, with a slight wood note due to the ageing in French barriques. On the palate it is structured, velvety, with a good tannic note given by Cabernet. The great balance between acidity, body and alcohol makes the Duedidue a wine which could be stored for over 15 years. With the long refinement in the bottle it will develop aromas of coffee and cocoa.
Food pairing: We recommend the Duedidue with typical dishes of the
Piedmont tradition like braised meat and veal “stracotto”. Perfect with lamb
loin with herbs and mountain cheeses.