CLASICO

It is a fruity young wine, with sweet tannins that invites to keep drinking. Those who know and those who do not know about wines enjoy this meeting.
The grapes for this wine enter the winery on the first days of April. They are harvested on 18 kilos [39,69 lb] baskets and are fermented in 50 hectoliters [1321 gal.] barrels. The filling of tanks is done always before noon to avoid the effects of high temperatures that may alter the grape quality irreversibly.
After a small process of carbonic fermentation at a low temperature (4-8 °C)[39–46 °F] during the first days, it starts the fermentation at a monitored temperature, without exceeding the 24°C [75°F]. Through this process it can be extracted a considerable amount of fruity and floral aromatic components, keeping at the same time the correct acidity in a natural way. As time passes by, in bottle, it achieves a complete harmony that makes our Bonarda CHAYEE BOURRAS  unique.

VIOLETS BOUQUET, BERRY FLAVOUR, HIGH SMOOTH MOUTH FEELING, PLEASANT, SOUND… POETRY?... NO, BONARDA.