following modern oenological techniques and treasuring the ancient peasant tradition. We offer a wide range of wines that reflect the panorama of traditional cultivars of Basso Monferrato.
Wines
The utmost care is taken in the cellar to enhance what has been produced in the vineyard.
Piemonte d.o.c.
Chardonnay
Altitude: 350 s.l.m.
Exposure: south, southwest
Ground: calcareous clayey white soils
Grape variety: chardonnay
Harvest: manual end of August beginning of September
Vinification: destemming, crushing, short period of cryomaceration followed by pressing. Following fermentation of the clean must at 16 °C. After racking, it is left to rest for about three months on the lees.
Characteristics: from Chardonnay grapes and a small percentage of Sauvignon Blanc Fruity white, pineapple and grapefruit, to be combined with fish dishes and appetizers
Monferrato
Bianco
Altitude: 350 s.l.m.
Exposure: south, southwest
Ground: calcareous clayey white soils
Grape variety: arneis and sauvignon blanc
Harvest: manual end of August beginning of September
Vinification: destemming, crushing, short period of cryomaceration followed by pressing. Following fermentation of the clean must at 16 °C. After racking, it is left to rest for about 5 months on the lees.
The vineyard
Roasin
“”
Piemonte d.o.c.
Grignolino
Altitude: 350 s.l.m.
Exposure: south, southwest
Ground: calcareous clayey white soils
Grape variety: 100% Grignolino
Harvest: manual at the end of September
Vinification: destemming, crushing, fermentation at a controlled temperature of 24°C with short maceration on the skins for about 4 days
Characteristics: bright ruby colour, fruity hints of wild strawberry and floral violet, harmonious and elegant on the palate, moderately tannic
Barbera
d’Asti d.o.c.g
Altitude: 320 slm
Exposure: sud, sud-est
Ground: calcareous clayey with the presence of stone
Grape variety: 100% barbera
Harvest: manual at the end of September beginning of October
Vinification: destemming, crushing. Fermentation with maceration on the skins for about 6 days at a temperature of 28°C.
Characteristics: Barbera intense red color, young and fruity, pleasant notes of plum and blackberry, good body
My grandfather Bertin
he told us:
“In the Bonvino vineyard we will make a special wine”
Freisa d’Asti
doc superiore
Characteristics: From 100% Freisa grapes. Aging for at least 12 months in French oak barriques. Brilliant ruby red, aromas of dried fruit and raspberry jam. Wine of great structure and longevity.
Altitude: 350 s.l.m.
Exposure: southeast
Ground: calcareous clayey
Grape variety: 100% freisa
Harvest: manual first ten days of October
Vinification: destemming, crushing, fermentation at a controlled temperature of 26°C with maceration on the skins for about 15 days
Affinamento: 12 months in oak barrels
Barbera d’Asti
d.o.c.g superiore
Altitude: 350 s.l.m.
Exposure: south, southwest
Ground: calcareous clayey white soils
Grape variety: 100% barbera
Harvest: manual at the end of September beginning of October
Vinification: destemming, crushing, fermentation at a controlled temperature of 28°C with maceration on the skins for about 10-15 days
Affinamento: 12 months in oak barrels
Characteristics: Barbera di grande struttura, colore rosso scuro quasi impenetrabile, frutto molto maturo e note speziate. Affinamento di 12 mesi in barrique francese.
Albugnano d.o.c.
superiore
Altitude: 350 s.l.m.
Exposure: south, southwest
Ground: argilloso calcareo con presenza di argille rosse
Grape variety: 100% nebbiolo
Harvest: manuale seconda decade di ottobre
Vinification: destemming, crushing, fermentation at a controlled temperature of 28°C with maceration on the skins for about 10-15 days
Characteristics: da uve nebbiolo in purezza. Affinamento di 12 mesi in tonneaux e barriques di rovere francese. Rosso rubino brillante, profumi di piccoli frutti rossi e potpourri di fiori. Grande struttura e profondità.
Affinamento: 12 mesi in botti di rovere francese
