Intense ruby red in the glass. The nose displays aromatics of ripe red fruit spices. The palate is extremely expressive with notes of dark cherries, licorice, black plum and spices. Ample, plush tannins give way to a long finish balanced by blight acidity.
Bonarda is a red wine grape variety found in several areas of central northern Italy, namely eastern Piedmont, southern Lombardy and western Emilia-Romagna. It is sometimes known by its synonym Croatina, a nickname it shares with Uva Rara and Bonarda Piedmontese, a near-extinct aromatic variety from the hills of Piedmont. Bonarda has characteristics similar to the Dolcetto grape in that it tends to produce fruity, deeply-coloured wines that are mildly tannic and can benefit from bottle aging.
The Colli Piacentini which give the DOC its title are the hills to the south of Piacenza, Emilia-Romagna’s most westerly city. These are the foothills of the northern Apennines, which run northwest to southeast through Emilia-Romagna, providing a patchwork of terroirs among their peaks and valleys. Many of the vineyards of the Colli Piacentini are planted on the rolling hills leading up to the northern slopes of the Apennine Mountains. The vineyard soils are composed of a mix of clay, marl, sand and sandstone from the Pliocene epoch.
The Barbera and Bonarda grown in the Luretta vineyards on single spurred cordon are organically cultivated under a dry farming practice. Keeping the vines under hydric stress forces the plants to reduce the amount of water in the berries, reduce pulp and thicken the skins. This keeps the berries small and flavours intense.
20 day fermentation in small French oak followed by 9 months aging in French oak with a 30% turnover of new oak each year.