Barolo enchants for its elegance and pleasantness, with spiced and velvety aromas which are really captivating for the nose and palate and that leave a long gustatory persistence.
The Bonfante family has been producing wines in Nizza Monferrato (AT), Piedmont, since 8 generations, in an area that represents the area of excellence for the production of Barbera d'Asti and which in 2014 obtained the "Nizza DOCG" designation.
The Marco Bonfante winery was founded in 2000 when the brothers Micaela and Marco Bonfante decided to start their own production process, this happens following the death of their father Domenico and the subsequent split of the winery he founded in which they already actively operated.
The winery is a family-run company; Marco, graduated from the Oenological School of Alba, is the wine maker and deals with the production and management of the company at 360 degrees, assisted by an oenologist consultant Gianluca Scaglione, by an agronomist Daniele Eberle and by a certified laboratory of analysis the Bio-Chemical, while the administrative and shipment management is the responsibility of her sister Micaela.
The production philosophy reflects Bonfante's signature taste which is based on Marco's intuitions and preferences, made of simplicity and clarity. “Wines must be elegant.” Structure, fruit, harmony and complexity are sought in red wines. The different vineyards and the grapes are selected and separated during the harvest, allocating them to different processes, both of vinification and of refinemant, depending on the goal to be achieved. The common point is always the balance between structure, acidity and alcohol. The aging in wood must complement the structure of the wine without ever overpowering it. The most important red grapes are: Nebbiolo, Barbera, Albarossa, Cabernet Sauvignon and Brachetto.
Pairing Suggestions: This wine finds its match with meat and game dishes, like the brasato al Barolo (braised beef with Barolo), venison and wild boar. Otherwise it can be tasted with dishes enriched with white truffle, like the cardoon flan with fondue and duck ravioli.
Maturation: Barolo is aged for 36 months in big French oak barrels.
