Marco Bonfante S.r.l.

Strada Vaglio Serra, 72, 14049 Nizza Monferrato (AT)
Italy
Telephone +39 0141 725012
Fax +39 0141 725004

Hall map

ProWein 2018 hall map (Hall 15): stand B67

Fairground map

ProWein 2018 fairground map: Hall 15

Import-/Exportguide

Exhibitor Categories

  • 02  Exporter
  • 02.01  Europe

Europe

  • 02  Exporter
  • 02.02  Asia

Asia

  • 02  Exporter
  • 02.03  USA

USA

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  • 02.03  USA
  • 02.03.05  California

California

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  • 02.03  USA
  • 02.03.09  Florida

Florida

  • 02  Exporter
  • 02.03  USA
  • 02.03.25  Mississippi

Mississippi

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  • 02.03  USA
  • 02.03.34  New York

New York

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  • 02.03  USA
  • 02.03.43  Texas

Texas

  • 02  Exporter
  • 02.04  Northern and Central America

Northern and Central America

  • 02  Exporter
  • 02.06  Australia and Oceania

Australia and Oceania

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.09  Italy
  • 01.01.09.13  Piemont
  • 03  SPIRITS
  • 03.12  Marc brandies

Our products

Product category: Piemont, Marc brandies

ALBARONE 2012

The grape variety Albarossa was born thanks to Prof. Giovanni Dalmasso, who combined genetically Nebbiolo from Dronero (the flower), called Katus, and Barbera (the pollen) to create a new vine varietal. In the 80’s of 20th century it was vinified for the first time by Prof. Mannini, of the CNR in Turin, starting the experimentation at Tenuta Cannona, wine experimental centre of Region Piemonte. The first implantations for commercial aims date back to the first 2000’s, while the first DOC with the appellation Piemonte DOC Albarossa is from 2009.
Nowadays, among the very few wineries which produce a wine with 100% Albarossa grapes there is ours with our unique product: the Albarone.
To a thorough selection in the vineyard, it follows a process of drying of a part of the harvested grapes, completed at the moment of the pressing with fresh grapes remained on the plant to ripen.
For Marco it was a dream begun in 2007 that has become a very concrete reality. The goal was to produce a long-lived, great structured wine, offering new sensations and aromas in the panorama of Piedmont viticulture.
GRAPE VARIETY: 100% Albarossa
VINEYARD: The soil is rich of calcareous clay marl. Exposition: south, south-east. Altitude: 250 mt. asl. The microclimate is influenced of sea winds which favour the integrity and the ripening of the grapes. The good temperature range allows to have fragrant, fine and elegant wines.
Training system: Guyot
Vineyard density: 5500 plants per hectare
Harvest: 70% of the yield at the beginning of September to be dried, 30% first half of October
Yield per hectare: 30hl/Ha
WINEMAKING:
The harvested grapes get destalked and soft-pressed. After that, we place them in steel vinificator machines for a cold maceration. The process, which lasts about 36/40 hours, favours the maximal extraction from the fruit of aromas, colour and structure. Then the Albarone ages for a total of 24 months in 1000 lt. French oak barrels. Before putting it on the market, the wine stays in the bottle in our cellar at a controlled temperature (12°C) for 12 months.
TASTING:
In the glass the Albarone amazes already for its intense violet colour. In the nose it is a spectacle of aromas of ripe cherry, plum, berries and spices with balsamic note. On the palate it expresses all its power: it is extremely pulpy, tannic but smooth and it has an extraordinary concentration of fruit. It is very long, with a sweetness that reveals a taste of blueberry and ripe plum. This wine begins to express its real complexity after 5-6 years of refinement in the bottle.
If stored at a constant temperature (12°-14°C/53°-57°F) it can be tasted also after 25 years.
Service temperature: 16°-18°(62°F-66°F)
Food pairing: Albarone pairs perfectly with very structured meat dishes, like pork cheek in red wine sauce, or veal stew. Exceptional is the pairing with pappardelle with venison and chestnuts sauce.
With the refinement it is very interesting with desserts, like the chocolate pie with melting heart or the chocolate chestnuts pie.

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Product category: Piemont, Marc brandies

Bricco Bonfante

In Piedmont the word “Bricco” represents the highest part of the hill, the best exposed one. Bricco Bonfante belongs to the Bonfante family since 8 generations. On this hill it was selected one and a half hectare of vineyard which is south-exposed. A thorough thinning of the vineyard favours both the ripening of the grapes and the concentration of the extracts. The long refinement in oak barrels and in the bottle soften the surly character of the Barbera and it gives this wine an excellent harmony.
The Bricco Bonfante is a long-lived wine: if stored at constant temperature (12°-14°C) it can be drunk even after 20-25 years.
GRAPE VARIETY: 100% Barbera
VINEYARD: The soil is rich of calcareous clay marl. Exposition: south, south-east. Altitude: 250 mt. asl. The microclimate is influenced of sea winds which favour the integrity and the ripening of the grapes. The good temperature range allows to have fragrant, fine and elegant wines.
Training system: Guyot
Vineyard density: 5500 plants per hectare
Harvest: Second half of September
Yield per hectare: 30hl/Ha
WINEMAKING: The harvested grapes get destalked and soft-pressed. After that, we place them in steel vinificator machines for a cold maceration. The process, which lasts about 36/40 hours, favours the maximal extraction from the fruit of aromas, colour and structure. Then the Bricco Bonfante ages for a total of 20 months, the first 10 in new French oak barriques and the rest in 25hl French oak barrels. Before putting it on the market, the wine stays in the bottle in our cellar at a controlled temperature (12°C) for 12 months.
TASTING: In the glass the Bricco Bonfante shows in a very intense purple-red, with violet reflections. In the nose it is a spectacle of aromas of ripe cherry and plum, with a slight wood note. On the palate it is impressive, extremely pulpy and has an exceptional fruit concentration. It’s very persistent, with a sweetness which slowly fades for a long and pleasant final.
Service temperature: 16°-18°(62°F-66°F)
Food pairing: We recommend this Barbera d’Asti with complex meat dishes, like roastbeef, brasato, game, dishes enriched with white truffle or porcini mushrooms. Perfect with polenta and wild boar.

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Product category: Piemont, Marc brandies

MENEGO

This wine is the direct thread of the generation change in the Bonfante family. “Menego”, in fact, was Domenico’s nickname, Marco and Micaela’s father, who passed away in 2000.
Marco and Micaela chose the grape variety they are more bound to, Barbera, and they decided to dedicate this wine to whom came before them at the guide of the winery. Influential, frank, firm but also pleasant and intense. “Menego” is today what Domenico was yesterday.
GRAPE VARIETY: 100% Barbera
VINEYARD: The soil is rich of calcareous clay marl. Exposition: south, south-east. Altitude: 250 mt. asl. The microclimate is influenced of sea winds which favour the integrity and the ripening of the grapes. The good temperature range allows to have fragrant, fine and elegant wines.
Training system: Guyot
Vineyard density: 5500 plants per hectare
Harvest: Last week of September
Yield per hectare: 50hl/Ha
WINEMAKING:
The harvested grapes get destalked and soft-pressed. After that, we place them in steel vinificator machines for a cold maceration. The process, which lasts about 36/40 hours, favours the maximal extraction from the fruit of aromas, colour and structure. Then the Menego ages 12/15 months in used French oak barriques. Before putting it on the market, the wine stays in the bottle in our cellar at controlled temperature (12°C) for 12 months.
TASTING:
In the glass the Menego shows in an intense purple-red. In the nose it has intense scents of cherry, blueberry and marasca cherry, with a slight wood note due to the ageing in French barriques. With the long refinement in the bottle it will develop aromas of coffee and cocoa. On the palate it is structured, velvety with a slight tannic note. The great balance between acidity, body and alcohol makes this Barbera a wine which can be stored for over 10 years.
Service temperature: 16°-18°(62°F-66°F)
Food pairing: We recommend the Menego with typical dishes of the Piedmont tradition like the tajarin with boar meat ragout, veal “stracotto” with Barbera, braised meat, game and ripened cheeses.  

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About us

Company details

A few words about us
Following their father’s loss and the consequent division of his winery, Marco and his sister Micaela founded the winery Marco Bonfante srl in 2000. "Our family produces wines in Piedmont, precisely in Nizza Monferrato since 8 generations, so much time that the hill which saw our ancestors grow up, took the name Bonfante." Marco is the winemaker and he looks after the production and the sales, while Micaela takes care of the administration of the company.

Winery
"First of all I produce wines that reflect my taste: if I don’t like a wine, it is very difficult for me to sell it. At the moment the hectares of vineyards that we follow directly are 23 and to complete our production we buy some selected grapes, too.
Our staff takes care of the thinning (green harvest),reducing the production per plant to improve the quality of the grapes.
This work of selection allows us to produce and to offer our customers an assortment of the most important appellations of southern Piedmont."

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