Winery Don MauroRoble 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 Roble Bonarda from the Winery Don Mauro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Roble Bonarda of Winery Don Mauro in the region of Mendoza is a with a nice freshness.
Food and wine pairings with Roble Bonarda
Pairings that work perfectly with Roble Bonarda
Original food and wine pairings with Roble Bonarda
The Roble Bonarda of Winery Don Mauro matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of roast veal with milk and rosemary, stuffed round zucchini or rabbit with cider and mushrooms.
Details and technical informations about Winery Don Mauro's Roble Bonarda.
Discover the grape variety: Loin de l'oeil
This variety is most certainly from the Tarn region, more precisely from Gaillac, and is registered in the Official Catalogue of wine grape varieties, list A1. It is not found in any other French wine-growing region and is virtually unknown abroad.
Last vintages of this wine
The best vintages of Roble Bonarda from Winery Don Mauro are 2014, 2015, 0
Informations about the Winery Don Mauro
The Winery Don Mauro 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: Fees
This wine is characterized by a pleasant nervousness and an overall sensation of freshness on the palate, reinforced by minerality, a note of bitterness, a hint of CO2, and of course an appropriate serving temperature.
