The Bongiovanni farmstead dates back to the early 1950s, when it was purchased by Giovanni Bongiovanni. Giovanni planted a Nebbiolo vineyard where there had been nothing but untamed woodland. He struck gold, yet never bottled his own wine. When he died, the estate was left to his daughter Olga and it grew to cover prime hillside vineyards of the Langhe. Here the family only planted native grape varieties and one noble international grape, Cabernet Sauvignon. A good number of innovations have come about thanks to Olga’s nephew, winemaker Davide Mozzone. The Bongiovanni philosophy aims to minimize outside intervention and maximize character and terroir, steering clear of stereotypical wines. The winery also proudly participates in the Green Experience, whose aim is green viticulture.
There is one vineyard in Roddino, another in Castiglione Falletto and yet another in Monforte, located 370-390 meters (1,215-1,280 feet) above sea level with eastern exposure and Guyot training.
VINIFICATION AND AGING
Vinification in stainless steel vats. Aged around nine months in stainless steel tanks, and painstakingly racked in winter and spring. Micro-oxygenation, which stabilizes color and enhances flavors and aromas, takes place.
Purplish red in color; very delicate, floral bouquet of violets. Full body and flavors with sweet almond finish.
Best served at 16-18 °C (60.8-64.4 °F). Goes well with most salami and cold cuts as well as with spaghetti with tomato sauce or pizza.
Alc. 13% by vol.