Winery Cà del SantoRiva Zingari Bonarda
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Riva Zingari Bonarda from the Winery Cà del Santo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Riva Zingari Bonarda of Winery Cà del Santo in the region of Lombardia is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Riva Zingari Bonarda
Pairings that work perfectly with Riva Zingari Bonarda
Original food and wine pairings with Riva Zingari Bonarda
The Riva Zingari Bonarda of Winery Cà del Santo matches generally quite well with dishes of beef, pasta or lamb such as recipes of roast beef with pepper, pho soup or kapama of lamb (traditional bosnian dish).
Details and technical informations about Winery Cà del Santo's Riva Zingari Bonarda.
Discover the grape variety: Pé de perdrix
This grape variety would be of Spanish origin, it was in this country mainly used as table grape. The Pé de perdrix has now completely disappeared. It should not be confused with the pied de perdrix, which is the red-tailed côt with black grapes.
Last vintages of this wine
The best vintages of Riva Zingari Bonarda from Winery Cà del Santo are 2015, 0
Informations about the Winery Cà del Santo
The Winery Cà del Santo is one of of the world's greatest estates. It offers 24 wines for sale in the of Lombardia to come and discover on site or to buy online.
The wine region of Lombardia
Lombardy is one of Italy's largest and most populous regions, located in the north-central Part of the country. It's home to a handful of popular and well-known wine styles, including the Bright, cherry-scented Valtellina and the high-quality Sparkling wines Franciacorta and Oltrepo Pavese Metodo Classico. Lombardy is Italy's industrial powerhouse, with the country's second largest city (Milan) as its regional capital. Despite this, the region has vast tracts of unspoiled countryside, home to many small wineries that produce a significant portion of the region's annual wine production of 1.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
