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Bruno Bonzano 2020 Barbera del Monferrato Superiore DOCG

Castello di Uviglie

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An excellent Barbera, an expression of the splendid terroir of Monferrato. Produced in a limited edition and only in the best years with the finest
selection of hand-harvested grapes from our Vigna Mandoletta, Cru MGA of the homonymous family estate: from splendid marly-calcareous
soils of perfect exposure with a double sustainability regime lives a deep, intense and long-lived wine.

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Bruno Bonzano 2020 Barbera del Monferrato Superiore DOCG
An excellent Barbera, an expression of the splendid terroir of Monferrato. Produced in a limited edition and only in the best years with the finest
selection of hand-harvested grapes from our Vigna Mandoletta, Cru MGA of the homonymous family estate: from splendid marly-calcareous
soils of perfect exposure with a double sustainability regime lives a deep, intense and long-lived wine.

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Producteur	Castello di Uviglie
Appellation	Barbera del Monferrato Superiore DOCG
Cépages	Barbera
Vinification	Selection of grapes, destemming, alcoholic and malolactic fermentation in a stainless-steel truncated cone vat at a controlled temperature. Aged for 24 months partly in first and second passage French barriques and partly in tonneaux. Rests in bottle for at least 12 months.
Notes de dégustation	The wine softly envelops the entire palate, with a very long persistence and a delicious freshness supported by the rich alcohol content.
Consommation	+20 years
Commentaires	An excellent Barbera, an expression of the splendid terroir of Monferrato. Produced in a limited edition and only in the best years with the finest selection of hand-harvested grapes from our Vigna Mandoletta, Cru MGA of the homonymous family estate: from splendid marly-calcareous soils of perfect exposure with a double sustainability regime lives a deep, intense and long-lived wine.
Suggestion gourmande	It is perfectly paired with risotto, roasts, braised meats, game, mature and blue cheeses.

Selection of grapes, destemming, alcoholic and malolactic fermentation in
a stainless-steel truncated cone vat at a controlled temperature.
Aged for 24 months partly in first and second passage French barriques
and partly in tonneaux. Rests in bottle for at least 12 months.

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