In the glass the Duedidue shows an intense purple-red. In the nose it has intense spiced aromas, with scents of red fruits and pepper, with a slight wood note due to the ageing in French barriques. On the palate it is structured, velvety, with a good tannic note given by Cabernet. With the long refinement in the bottle it will develop aromas of coffee and cocoa.
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: We recommend the Duedidue with typical dishes of the Piedmont tradition like braised meat and veal “stracotto”. Perfect with lamb loin with herbs and mountain cheeses.
Maturation: The process, which lasts about 36/40 hours, favours the maximal extraction from the fruit of aromas, colour and structure. Then the two wines age separately in used French oak barriques from 12 to 15 months, depending on the vintage.
