Bonarda Ferma Sisurà


Bottle Size

Bordolese 0.75 l



Still Red Wine


Appearance Analysis

Intense ruby red colour


Scent Analysis

Ethereal bouquet with hints of small dark berries, such as blackcurrant


Taste Analysis

A well-bodied, pulpy, captivating wine that calls to mind blackberry jam with light spice notes (cinnamon)



Guida I migliori vini Italiani

Annata 2011 Miglior vino della provincia di Piacenza


Guida vini Vitae

Annata 2016 Tre Tralci

Full Name:Bonarda Ferma
Classification:Colli Piacentini DOC Bonarda
Vintage Year:2022
Grapes:100% Bonarda
Growing Method:Guyot
Yeld:6 tonnes per hectare
Annual Production:2600 bottles
Acidity:7,5 g/l
Total Dry Extract:36 g/l
Serving Temperature:Optimal at 18° C
 Contains sulfites


The other face of Bonarda grapes. A still wine with good body, pulp and impressive concentration, the depths of which are foreshadowed by its impenetrable ruby red colour.

A well-bodied, pulpy, captivating wine that calls to mind blackberry jam with light spice notes (cinnamon).

A soft streak completes this wine’s personality, and the appropriate tannins included ensure its longevity.

Vinification Method

The grape bunches follow a fully polyphenolic ripening process and are then hand-picked, carefully selected and placed in small crates.

Once in the wine cellar, they are destemmed, pressed and left to macerate for 10 days with frequent pumping over.

After the first rackings, the wine is filtered at about 1.5% residual sugar, left to rest in stainless steel tanks for 5 months and finally filtered and bottled in spring.

Characteristics Land and Vineyard

The vineyards are on average 13 years old and are grown according to the Guyot method, a cultivation practice that favours low yields but high concentration.

This Bonarda Ferma wine in particular is intended for the least fertile part of the vineyard, using meagre, perfectly drained soil that results in extremely low yields of sparsely clustered grapes gifted with strong personalities.

Food Pairing

Bonarda Ferma is a wine suited to boiled dishes in general, mature cheeses and certain kinds of game meals, such as cooked pheasant with pomegranate.

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