Winery Don BoscoReserva Lambrusco Maestri
Red wine
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Reserva Lambrusco Maestri
Pairings that work perfectly with Reserva Lambrusco Maestri
Original food and wine pairings with Reserva Lambrusco Maestri
The Reserva Lambrusco Maestri of Winery Don Bosco matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of basque piperade, tuna provencal style or cheese fondue.
Details and technical informations about Winery Don Bosco's Reserva Lambrusco Maestri.
Discover the grape variety: Pascal
Pascal blanc is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Pascal blanc can be found in many vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Reserva Lambrusco Maestri from Winery Don Bosco are 2013, 0
Informations about the Winery Don Bosco
The Winery Don Bosco is one of of the world's greatest estates. It offers 14 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: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
