Tenuta Bonzara

Tenuta Bonzara has been active for over 50 years in the production of fine wines in northern Italy, in the beautiful Bologna’s hills.
Our main productions includes Cabernet Sauvignon and Merlot, typical Italian vines such as Barbera, Grechetto Gentile and Sauvignon Blanc.

Year of establishment:

1990

Number of employees:

FROM 3 TO 9 EMPLOYEES

Annual turnover:

between 2.5 and 5 million Euro

Reference year of turnover:

2014

Export turnover:

Not available

Activities:

Growing of grapes

Manufacture of wine of fresh grapes, other than sparkling wine and other special wines

Manufacture of sparkling wine and other special wines

Restaurant activities on the premises on farms

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BROCHURE - CATALOG

Company:

TENUTA BONZARA DI CHIARA BONAGA

Address:

VIA CAPRARIE 7

City:

MONTE SAN PIETRO BOLOGNA (BO)

Zip Code:

40124

E-commerce:

Social media:

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A precious and elegant red wine from the production of our cellar. Its grapes are harvested by hand in crates after a careful selection that begins directly in the vineyard. The resulting sensations are harmoniously combined with grilled red meat dishes and aged cheeses.



Sparkling dry white wine (charmat method) obtained from the "Grechetto Gentile" grapes. AGEING: 6 months elevage sur lies, 6 months in bottle. SCENT: Jasmine, Glycine, Chamomile, Hay and Grass, FOOD PAIRING: Fish-based dishes, white meat, seafood risotto, wild game meats.



COLLI BOLOGNESI ROSSO BOLOGNA DOC - GRAPES: 60% Cabernet Sauvignon / 40% Merlot. AGEING: In bottle for 6 months. SCENT: Intense, red fruits, spices. FOOD PAIRING: Elaborated first courses, red meat, starters with cured meats and medium seasoned cheeses.



COLLI BOLOGNESI PIGNOLETTO CLASSICO DOCG - GRAPES: 100% Grechetto Gentile. AGEING: 6 Months in bottle. SCENT: Floral and ripe fruits, almond flowers, banana, yellow peach. FOOD PAIRING: Versatile both in first and second dishes, risotti with seafood, vegetables, white meat.



PIGNOLETTO FRIZZANTE DOCG. GRAPES: 100% Grechetto Gentile. AGEING: 3 months elevage sur lies. SCENT: Sensors of jasmine, glycine, chamomile, hay and grass. FOOD PAIRING: Fish-based dishes, white meat, sliced ham and cold cuts.