Winery BelottiniArtesanal Bonarda
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with pork, poultry or veal.
Taste structure of the Artesanal Bonarda from the Winery Belottini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Artesanal Bonarda of Winery Belottini in the region of Mendoza is a with a nice freshness.
Food and wine pairings with Artesanal Bonarda
Pairings that work perfectly with Artesanal Bonarda
Original food and wine pairings with Artesanal Bonarda
The Artesanal Bonarda of Winery Belottini matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal colombo, alsatian sauerkraut or duckling with bigarrade.
Details and technical informations about Winery Belottini's Artesanal Bonarda.
Discover the grape variety: Cardinal
The red Cardinal is a grape variety originating from the United States. It produces a variety of grape used for the elaboration of wine. However, it can also be found eating on our tables! This variety of grape is characterized by large bunches, and grapes of very large sizes. The red Cardinal can be found cultivated in these vineyards: Rhone Valley, Languedoc & Roussillon, Savoy & Bugey, Provence & Corsica.
Informations about the Winery Belottini
The Winery Belottini is one of of the world's greatest estates. It offers 4 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
Mendoza is by far the largest wine region in Argentina. Located on a high-altitude plateau at the edge of the Andes Mountains, the province is responsible for roughly 70 percent of the country's annual wine production. The French Grape variety Malbec has its New World home in the vineyards of Mendoza, producing red wines of great concentration and intensity. The province Lies on the western edge of Argentina, across the Andes Mountains from Chile.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
