Bodegas Santa AnaClassic 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 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 potjevleesch, light stuffed tomatoes or garbure landaise.
Details and technical informations about Bodegas Santa Ana's Classic Bonarda.
Discover the grape variety: Etraire de l'Aduï
Would be finding its first origins in the valley of Isere, one would have indeed found it in the Mas de l'Aduï in Saint Ismier. We find a certain resemblance with the Persian. Today its multiplication in nurseries is very weak, registered however with the official Catalogue of the varieties of vine list A1 under the name of Etraire de la Dui.
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
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: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
