This Bonarda has a delicious bouquet of fresh dark cherries, crème de cassis and exuberant blackberry fruit notes. The palate is soft and juicy.

Dry weather led to smaller berries and lower yields, although temperatures were cooler than average. Harvest was early but grapes were in excellent condition on arrival at the winery.

The grapes were selected, destemmed, crushed. Cold maceration for 7 days at 5¼C (41¼F) before classic vinification with selected yeast and fermentation at 25-27°C (77°F). Maceration for 25 days with daily remontage and delestage. Part of the wine was aged in oak barrels.

Best enjoyed with roast beef, vegetable lasagne or cannelloni

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