Nebbiolo d'Alba "Bonurei"

Pasta all’uovo, pasta with rich sauces, red and white meat, medium and long ripening cheese.

Located in different municipalities and blended together during winemaking. Grapes are harvested by hand in plastic crates between mid-September and the end of October.

It follows the racking of the wine into 500 and 700 litres tonneaux and big barrels where it ages for about 6 months.

The grapes are destemmed and fermented in temperature-controlled tanks where skin-contact maceration is enhanced for about 15-20 days. Punch downs and délastage are carried out carefully. A spontaneous malolactic fermentation occurs after the alcoholic fermentation.

The vineyards are the true heritage, the beating heart of the Bruna Grimaldi farm. Bruna and Franco have always believed in this land, and, with sacrifice and dedication, over the last 20 years, they have acquired vineyards in various municipalities in the Barolo area, all of which have a great vocation for the cultivation of the Nebbiolo and Barbera vines. Our company is made up of 15 hectares of vineyards, divided between some small parcels and large plots. The fragmentation of the vineyards is a strong point, because it gives the possibility of offering quality from the different terroirs that make up the Langhe, where microclimates, soils and exposures give important and unique characteristics. We have always cultivated only native vines: Arneis, an ancient vine and the only white grape in our company; Dolcetto, Barbera and Nebbiolo as regards the black grape varieties. These varieties are located in several municipalities in the Barolo area and nearby.