In the glass the Paja shows a bright straw yellow colour. It has a fine bouquet, pleasantly fresh, with scents of citrus fruits and fruit. On the palate it is delicate, dry, with a very good balance between acidity and minerality. It has a very good structure with a fine bitter almond aftertaste.
“Paja” in Piedmontese dialect means “straw”. The name of this wine derives from the ancient name of Nizza Monferrato, “Nissa dale Paja”, today the headquarter of our winery.
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.”
For white wines the first objective is pleasantness; they must be fruity, mineral, without fermentation or aging in wood, they must reflect the characteristics of the grape. The most important white grapes are: Cortese, Arneis, Moscato and Sauvignon Blanc.
Pairing Suggestions: Summer wine, perfect as aperitif. It pairs perfectly with fresh starters. Highly recommended with fish specialities, like linguine with clums, cuttlefish and calamari.
Maturation: Grapes are destalked and soft-pressed at controlled temperature (18°) in steel tanks with selected yeasts.
