Winery Don DomenicoBonarda
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 Bonarda from the Winery Don Domenico
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bonarda of Winery Don Domenico in the region of San Juan is a with a nice freshness.
Food and wine pairings with Bonarda
Pairings that work perfectly with Bonarda
Original food and wine pairings with Bonarda
The Bonarda of Winery Don Domenico matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal grenadin with balsamic vinegar and honey, white cabbage with bacon or civet of wild boar.
Details and technical informations about Winery Don Domenico's Bonarda.
Discover the grape variety: Ferradou
Ferradou noir is a grape variety that originated in . It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Ferradou noir can be found in the vineyards of the South West.
Last vintages of this wine
The best vintages of Bonarda from Winery Don Domenico are 0
Informations about the Winery Don Domenico
The Winery Don Domenico is one of of the world's great estates. It offers 16 wines for sale in the of San Juan to come and discover on site or to buy online.
The wine region of San Juan
San Juan is an important Argentinean wine-producing area, producing wines of increasing quality using traditional European Grape varieties. The wine region of San Juan covers the administrative area of the same name in the north-western corner of Argentina. The province sits between Mendoza and La Rioja, and is almost entirely contained within the mountainous foothills of the Andes. In terms of production Volume, San Juan is Argentina's second-largest wine region after Mendoza.
The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
