In the glass the Perste’ shows an intense straw yellow colour. It has a wide smell, fine with notes of peach and apricot. On the palate the greatness of this wine comes out, just as the structure and the minerality. It is bodied, smooth and fresh. The balance between the minerality, alcohol and acidity is also very good.
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: Perfect as aperitif, it matches very good with the starters of the piedmontese tradition like the vitello tonnato (veal with tuna sauce), filled zucchini flowers, white meat or raw porcini mushrooms salad. Highly recommended with fish specialities, whether raw or cooke
Maturation: Grapes are destalked and soft-pressed at controlled temperature (18°) in steel tanks with selected yeasts. Brief refinement on its yeasts.