Winery Costa GiuseppePiemonte Bonarda
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Piemonte Bonarda from the Winery Costa Giuseppe
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Piemonte Bonarda of Winery Costa Giuseppe in the region of Piedmont is a powerful.
Food and wine pairings with Piemonte Bonarda
Pairings that work perfectly with Piemonte Bonarda
Original food and wine pairings with Piemonte Bonarda
The Piemonte Bonarda of Winery Costa Giuseppe matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef with panang curry (red curry), pasta with walnuts and treviso red salad or lamb and coconut curry, african style.
Details and technical informations about Winery Costa Giuseppe's Piemonte Bonarda.
Discover the grape variety: Garnacha Tinta
Supple, sunny reds with a light to intense ruby robe, smooth tannins and a charming, full palate, with signature aromas of ripe red fruits (cherry, raspberry, strawberry), Mediterranean garrigue, spices and peppery notes. Also made as fresh rosés and naturally sweet wines. Star of Priorat DOQ, a component of Rioja DOCa and Navarra DO. The Spanish synonym of Grenache Noir, a Mediterranean variety originally from Aragon.
Informations about the Winery Costa Giuseppe
The Winery Costa Giuseppe is one of of the world's greatest estates. It offers 4 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
