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.
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
TOTAL ACIDITY: 6,4 gr/Litre
RESIDUAL SUGAR : 1,5gr/Litre
COLOUR: An intense ruby-red colour with tenous, bright garnet reflections, clear
BOUQUET: It presents certain delicate, spicy aromas, interesting in their hints of wet leaves and soil, accompanied by an elegant suggestion 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.
It is important to serve this wine at a temperature of about 20° C. after having decanted it at least 30 minutes before placing it on the table.
ZONE OF ORIGIN: Typical vineyards in the Alba area
HARVEST: first half of October
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.
TOTAL ACIDITY: from 5,7 to 6,4 gr/l
We would recommend that this wine be served with tasty food: roasts, succulent first courses, cheeses truffels and meat.
It should be served at a temperature of 18/20°C.
ZONE OF ORIGIN: Typical vineyards, grown in the commune of Nizza Monferrato.
HARVEST: During the first half of October.
VINIFICATION: Traditional with fermentation on skins for 10
days and pumping over.
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.
TOTAL ACIDITY: 5,95 gr/Liter
SUGAR RESIDUAL: 1,95 gr/Liter
COLOUR: Purple with pronounced garnet-red reflections.
NOSE: Reminiscent of violets or even of morellos.
TASTE: Complete, full-bodied, with a lively and exacting acidity, well-balanced tannins, dry. This wine, from our own vineyards, spends several months of its life in oak casks, from whose wood the wine obtains its slight but characteristic tannic quality, tannins which then, in the bottle, mature into full and characteristic perfumes and flavours.
It should be served with strong, tasty dishes: roasts, game, pork, strong or spicy cheeses, risottos and succulent first courses.
Best served at a temperature of around 18° C.
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.
TOTAL ACIDITY: 6,2 gr/l.
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.
EXPOSITION: South South-East
PRODUCTION AREA: Communes of Nizza Monferrato, Castel Rocchero and Santo Stefano Belbo
HARVESTING: Second half of September
VINIFICATION: Traditional, with pressing/destalking and maceration on the skins for about 10-12 days
AGEING: For 20 months, in small, 225-litres French casks and 500-litres tonneau.
ALCOHOL CONTENT: 14.5%-15.5% by volume
TOTAL ACIDITY: 5.8 – 6.1 gr/l.
COLOUR: Intense purple-red, almost as dark as a blackberry. When young it presents violet reflections
BOUQUET: Powerful and intense with a hint of red fruit, from cherry and ripe prune to woodland fruit. An aromatic complexity that, with refinement in the bottle, evolves into exotic spices. Excellent is its harmoniousness and complexity, with a non-invasive woody note.
TASTE: A spectacle of extracts and turgor. On the palate it is harmoniously pulpy, extremely meaty due to the powerful and concentrated mix of acidity, tannin and alcohol. The tannin is exceptionally hefty while at the same time 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.
To be served at a temperature of 18-20°C, to be arrived at gradually without exposing the wine to changes in temperature that are too violent.
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
(leading to its being registered in the National Vine Catalogue) and the further, in-depth studies carried out on it in the 1990s, saw it being registered only in 2000 in the Ministry of Agriculture’s list of recommended vines for the provinces
of Alessandria, Asti and Cuneo. The grape itself is relatively small; the high ratio between skin and pulp favours an excellent concentration of the phenolic and tannic structure , in particular the anthocyanin component confers a surprisingly intense colouring.
PRODUCTION AREA: Municipality of Nizza Monferrato.
HARVEST: Second half of September.
VINIFICATION: Traditional with destemming, crushing, fermentation at controlled
temperature with maceration on the skins for 12-14 days.
AGING: 10 months in 225-litre French-oak barrels and 10 months in 2500-litre casks.
ALCOHOL CONTENT: 14 % -15.5% volume.
TOTAL ACIDITY: 5.2 – 5,6 g/l.
COLOUR: deep purple. When young it has a strong violet colour .
BOUQUET: Powerful and intense, hints of red fruit, cherry and marasca cherry. Excellent is its harmony and complexity, with a non-intrusive hint of wood.
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). For generations our family has owned this land and here we began producing wines and gave this name to the hill itself. The soil is of alluvial origin and has limestone-clay sedimentary deposits. The low yield per plant (1.5 kg), obtained by a careful and scrupulous thinning-out, promotes both the ripening process and the concentration of the extracts.
The lengthy aging in wood rounds off Barbera’s spikiness, while the subsequent refinement of a year in the bottle bestows excellent harmony on this wine. The Bricco Bonfante Barbera d’Asti Superiore is a very long-life wine that improves with the passing of the years. We recommend storing it in places with good humidity at a constant temperature of 16-18° C.
Serve at room temperature (18/20° C) and decant well in advance in order to facilitate good
It goes well with red meats, game and cheese
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. The wine is bottled the following February
COLOUR: Pale straw-yellow with greenish reflections
BOUQUET: Intense, a wide range of considerable elegance 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.
TOTAL ACIDITY: 5,2 gr./litre
Roero is a small region on the left bank of the River Tanaro in front of the Barbaresco production zone. The soil, rich in calcareous marl and sand, contains a certain percentage of clay on the slopes facing east and south-east, which favours an optimum quality. This is a well structured white wine that goes well with fish-based dishes, light first courses and horsd’oeuvres.
To be served at a temperature of 10-12° C.
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.
TOTAL ACIDITY: 5 gr/l.
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). In some regions, where the cuisine is very spicy, it is imbibed throughout the meal.
It should be served at a temperature of 8-10°C.
SPECIES OF VINE: Brachetto
PRODUCTION AREA: in the province of Asti, whole territories situated on the right-hand side of the river
Belbo, and in other wards in the province of Alessandria. In particular, this wine is produced on our own estates in the
ward of Nizza Monferrato.
HARVEST TIME: end of September
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 which sets it apart is added a certain, initial, very slight wineyness,
which gives way to fascinating 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.
TOTAL ACIDITY: 7 gr/l
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.
ORGANOLEPTIC DATA SHEET:
VISUAL SENSATIONS: limpid, 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.