Winery Boni ViniGamay
Red wine
This wine generally goes well with beef
Food and wine pairings with Gamay
Pairings that work perfectly with Gamay
Original food and wine pairings with Gamay
The Gamay of Winery Boni Vini matches generally quite well with dishes of beef such as recipes of delicious bourguignon.
Details and technical informations about Winery Boni Vini's Gamay.
Discover the grape variety: Gamay noir
Light, juicy reds, low in tannins with crunchy freshness, showing aromas of wild strawberry, raspberry, banana (from carbonic maceration) and peony. Easy-drinking style of Beaujolais Nouveau, more structured and mineral on the granites of the ten crus (Morgon, Moulin-à-Vent, Fleurie, Brouilly). Also in Touraine, Auvergne and Swiss Romande. A Burgundian variety, a cross of Pinot Noir × Gouais Blanc.
Last vintages of this wine
The best vintages of Gamay from Winery Boni Vini are 0
Informations about the Winery Boni Vini
The Winery Boni Vini is one of of the world's greatest estates. It offers 19 wines for sale in the of Flanthey to come and discover on site or to buy online.
The wine region of Flanthey
Wine hamlet in central Valais (commune of Lens), south-facing slopes of the Sierre hillside bathed in sunshine. Fendant (Chasselas) is the signature white — dry and delicate with lively notes of white flowers, white-fleshed fruits, almond and a mineral touch. Pinot Noir dominates (40%) as elegant red with red fruits and an altitude-spiced touch, fine tannins. Supple Gamay, indigenous Cornalin and Humagne, Syrah and racy Arvine as complements.
The wine region of Valais
Switzerland's largest vineyard, capital of native grapes. Straight, precise alpine whites: light, floral Chasselas (Fendant), signature Petite Arvine with saline, grapefruit and rhubarb notes, rich, apricoty Amigne, mineral Humagne Blanche. Altitude reds: fine Pinot Noir, crisp Gamay, native Cornalin and Humagne Rouge, spicy and deep. Highly precise alpine age-worthy wines.
The word of the wine: Acidity
When present without excess, acidity contributes to the balance of the wine, giving it freshness and nervousness. But when it is very high, it becomes a defect, giving it a biting and green character. On the other hand, if it is insufficient, the wine is soft.
