Red
Bonora
By Filippo Gallino, Roero, Piemonte, Italy
A structured Barbera d'Alba Superiore named after Bonora, the historic Gallino vineyard it comes from. First bottled in 2008, it rests a long time before release.
Tasting notes
Deep, intense ruby red with violet highlights. Aromas of blackcurrant, wild berries, jam, plum, vanilla, spice and leather. Warm, intense, long, rich and savoury on the palate, with notes of jam, cocoa and vanilla and a persistent, finely tannic finish.
Pairs well with
Hearty first courses, red meat and game, aged cheeses.
Technical details
- Style
- Red
- Denomination
- Barbera d'Alba Superiore DOC
- Grape
- Barbera
- Cru / vineyard
- Bonora
- Production area
- Roero, in the municipality of Canale
- Soil
- Sandy, calcareous, red-coloured clay
- Harvest
- Late September, by hand only
- Vineyard planting
- Traditional Guyot training, 8 to 9 bunches per plant; yield of 60 quintals per hectare
- Vinification
- Grapes are crushed and destemmed, macerated for 15 days with manual pump-overs, then vinified and refined in steel tanks.
- Serving temperature
- Room temperature
- Storage
- 24 months between barriques and tonneaux, then blended in steel; a long rest in bottle follows.
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- Elaine, Barbera d'Alba Superiore DOC
- Langhe Nebbiolo, Langhe DOC Nebbiolo
- Le Due Rose, Vino Rosato
- Licin, Roero DOCG
- Moda Giuvu, Vino Bianco
- Moda Veja, Vino Bianco
- Roero Arneis, Roero Arneis DOCG
- Seventy, V.S.Q. Brut Metodo Classico
- Sorano, Roero Riserva DOCG