BONACCIA

CLASSIC ARTISAN METHOD
Autochthonous yeasts - 12 months on the yeasts

The “Bonaccia” is the result of many studies and many difficulties.
There is no liqueur d’expédition recipe, there is no house liqueur for this classic method, only grapes.
The taste of this sparkling wine is native to Tuscany and 100% artisanal.

SOME TECHNICAL NOTES

GRAPES

Trebbiano e Sangiovese

HARVEST
September. Strictly manual in small cassettes.
TYPE OF CULTIVATION AND YIELD
Spurred Cord. 4500 vines per hectare. 60 quintals of crop per hectare.
WINE MAKING PROCESS
Made without adding sugar for the second fermentation.
Aging 12 months minimum on indigenous yeasts
Zero dosage
Extremely handcrafted.