Bonzarone is obtained by selecting "Cabernet Sauvignon" grapes harvested at the right ripeness point after successive thinning outs. The goal is to produce phenols- enriched grapes. During vinification and maceration all the aromatic phenols-contained inside the grape skins- are extracted. After the malolactic fermentation the wine is refined in oak barrels for approximately 12-15 months. Its spicy aroma is intense, its taste is full-bodied and soft for the flavour acquired during its accurate refinement in wooden barrels.
Alcoholic percentage 13,5% vol.