
Bodegas Santa AnaClassic Bonarda
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 Classic Bonarda from the Bodegas Santa Ana
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Classic Bonarda of Bodegas Santa Ana in the region of Mendoza is a with a nice freshness.
Food and wine pairings with Classic Bonarda
Pairings that work perfectly with Classic Bonarda
Original food and wine pairings with Classic Bonarda
The Classic Bonarda of Bodegas Santa Ana matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of mouse of lamb with thyme, salty crumble with courgettes, goat cheese and bacon or auvergne potée.
Details and technical informations about Bodegas Santa Ana's Classic Bonarda.
Discover the grape variety: Gaïdouria
Dry, vivid and mineral whites with a pale golden robe, taut palate and preserved acidity; signature aromas of citrus (lime, grapefruit), white flowers and saline maritime notes of the Cyclades. Iodine-tinged profile. Genetically related to Assyrtiko (sometimes considered a local synonym), preserved for its heritage value on the island vineyards of Santorini and Paros. Autochthonous white grape of the Greek Cyclades.
Last vintages of this wine
The best vintages of Classic Bonarda from Bodegas Santa Ana are 2015, 0, 2016
Informations about the Bodegas Santa Ana
The Bodegas Santa Ana is one of of the world's great estates. It offers 171 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
World capital of Malbec: powerful, deep reds with blackberry, plum, violet and sweet spice, round tannins and vivid fruit. Also firm Cabernet Sauvignon, supple, juicy Bonarda, aromatic floral white Torrontés. High-altitude vineyards (800-1,700 m) at the foot of the Andes, dry continental climate irrigated by glacial waters. ~80% of Argentine output across 150,000 ha.
The word of the wine: Lactic (acid)
Acid obtained by malolactic fermentation.














