Durigutti Bonarda Clasico
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Current thinking suggests that what is known as Bonarda in Argentina is in fact not related to the Italian grape of the same name, but instead a second Italian grape called Dolcetto, also from Piedmont. Hector and Pablo are passionate about the potential of Bonarda in Argentina, and use low yielding, late-picked fruit for this bottling.
Native yeast fermentation. Aged in stave-studded cement tanks (first use American oak) for 18 months. Unfined and unfiltered.
Winemaker: Hector and Pablo Durigutti
Lush and spicy ripe fruit driven nose, with a broad, fairly explosive palate of red cherry, plum, chocolate, and mint. Bright, refreshing acidity holds everything together and makes this an excellent choice with spicy foods.
Production: 4,200 cases