Winery Cà del SantoRosso Passione Bonarda
Red wine
In the mouth this red wine is a powerful mainly marked by the residual sugar.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Rosso Passione Bonarda from the Winery Cà del Santo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso Passione Bonarda of Winery Cà del Santo in the region of Lombardia is a powerful mainly marked by the residual sugar.
Food and wine pairings with Rosso Passione Bonarda
Pairings that work perfectly with Rosso Passione Bonarda
Original food and wine pairings with Rosso Passione Bonarda
The Rosso Passione Bonarda of Winery Cà del Santo matches generally quite well with dishes of beef, pasta or lamb such as recipes of provencal stew, capellini with vegetables or lamb chops with tarragon cream.
Details and technical informations about Winery Cà del Santo's Rosso Passione Bonarda.
Discover the grape variety: Sousão
Most certainly Portuguese. It can also be found in Spain and South Africa. It would be related to the loureiro and the caino blanco.
Last vintages of this wine
The best vintages of Rosso Passione Bonarda from Winery Cà del Santo are 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: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
