Winery Cavas del ArtesanoAguila Mora 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 Aguila Mora Bonarda from the Winery Cavas del Artesano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Aguila Mora Bonarda of Winery Cavas del Artesano in the region of Mendoza is a with a nice freshness.
Food and wine pairings with Aguila Mora Bonarda
Pairings that work perfectly with Aguila Mora Bonarda
Original food and wine pairings with Aguila Mora Bonarda
The Aguila Mora Bonarda of Winery Cavas del Artesano matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of orloff roast, traditional welsh dark beer or duck breast with honey and raspberry vinegar.
Details and technical informations about Winery Cavas del Artesano's Aguila Mora Bonarda.
Discover the grape variety: Muscat reine des vignes
Obtained in Hungary in 1916 by Jean (Janos) Mathiasz by crossing the Beirut date tree with the Csaba pearl. This variety is nowadays very little multiplied, but it is registered in the Official Catalogue of table grape varieties list A1.
Last vintages of this wine
The best vintages of Aguila Mora Bonarda from Winery Cavas del Artesano are 0
Informations about the Winery Cavas del Artesano
The Winery Cavas del Artesano is one of of the world's greatest estates. It offers 24 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: Terroir
Strictly speaking, the notion of terroir corresponds to the geological characteristics of a vineyard. However, when we talk about terroir, we take into account the soil, the climate (even the microclimate), the flora, the fauna, and the human factor that characterizes the practices that make up the art of the craft.
