Winery Cantine Bonifacio - Perlage d'Amour Rosé

Winery Cantine BonifacioPerlage d'Amour Rosé

Wine of Italy Sparkling wine of Basilicate of Italy
The Perlage d'Amour Rosé of Winery Cantine Bonifacio is a sparkling wine from the region of Basilicate.
This wine generally goes well with pork, vegetarian or veal.

Food and wine pairings with Perlage d'Amour Rosé

Pairings that work perfectly with Perlage d'Amour Rosé

Original food and wine pairings with Perlage d'Amour Rosé

The Perlage d'Amour Rosé of Winery Cantine Bonifacio matches generally quite well with dishes of lamb, veal or pork such as recipes of lamb mouse with figs and grapes, veal tagine with carrots and dried apricots or chicken pie.

Details and technical informations about Winery Cantine Bonifacio's Perlage d'Amour Rosé.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
13°
Allergens
Contains sulfites

Discover the grape variety: Aglianico

A very old grape variety grown in Italy, some believe it to be of Greek origin. In France, it is practically unknown. It can be found in Australia, the United States (California), Argentina, etc. It should not be confused with Aglianicone, another grape variety grown in Italy, which is, however, very similar to Aglianico.

Informations about the Winery Cantine Bonifacio

The winery offers 9 different wines.
Its wines get an average rating of 3.7.
It is in the top 10 of the best estates in the region
It is located in Basilicate
Find the Winery Cantine Bonifacio on Twitter

The Winery Cantine Bonifacio is one of of the world's greatest estates. It offers 9 wines for sale in the of Basilicate to come and discover on site or to buy online.

Top wine Basilicate
In the top 150000 of of Italy wines
In the top 650 of of Basilicate wines
In the top 70000 of sparkling wines
In the top 850000 wines of the world

The wine region of Basilicate

Basilicata, in Southern Italy, is a region whose name rarely appears in wine circles. It is best known for its red wines made from the Aglianico grape, and in particular for the Aglianico del Vulture appellation. It has only four DOCs, which collectively cover only two of every 100 bottles produced here. The remaining 98% is sold under IGT or, more likely, Vino da Tavola.

News related to this wine

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The Bourgogne Wine Board (BIVB) invites you to a survey of the magnificient vineyard of Irancy. Forgotten for too long, this appellation in back on the front of the scene. Our social media: Facebook: https://www.facebook.com/BourgogneWines​ Twitter: https://twitter.com/BourgogneWines/​​​ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb​​​ Find out more on our website: https://www.bourgogne-wines.com/​​ #BourgogneWines​​ #VinsBourgogne​​ #Iranc ...

At the heart of the terroirs of Mâcon-Solutré-Pouilly

Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Solutré-Pouilly, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines​​ Twitter: https://twitter.com/Bour ...

The Rully appellation investigated through its geology and geography

The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the Rully appellation. Here the vineyard is planted on different hills which have very different gelogicial characteristics. It partly explains the great diversity in the expression of the Rully wines. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (February 20 ...

The word of the wine: Draft liquor (champagne)

After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).

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