In the glass the Menego is intense purple red in colour.
On the nose it has intense scents of cherry, blackberry and marasca, which go well with a hint of vanilla due to ageing in French wooden barriques.
With the long ageing in the bottle, the scents of fruit will develop tertiary scents of coffee and cocoa.
On the palate it is structured, enveloping, velvety, with a good tannic note.
The excellent balance between acidity, body and alcohol makes this Barbera a wine that can be preserved.
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 Menego with the typical dishes of the Piedmontese tradition, such as tajarin with wild boar ragout, veal stew with Barbera, braised, game and aged cheeses.
Maturation: The grapes harvested are scraped and after a soft crushing, placed in steel winemakers for the consequent cryo maceration. The process, which lasts about 36/40 hours, favours maximum extraction from the fruit of perfumes, colour and structure. Subsequently the Menego is refined in French wooden barrels of second/third pass, from 12 to 15 months depending on the vintage.