Winery Dos MakilasBonarda Roble
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 Roble from the Winery Dos Makilas
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bonarda Roble of Winery Dos Makilas in the region of Mendoza is a with a nice freshness.
Food and wine pairings with Bonarda Roble
Pairings that work perfectly with Bonarda Roble
Original food and wine pairings with Bonarda Roble
The Bonarda Roble of Winery Dos Makilas matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of tunisian pasta, endives au gratin without béchamel sauce or duck breast with honey-orange sauce.
Details and technical informations about Winery Dos Makilas's Bonarda Roble.
Discover the grape variety: Autumn royal
Intraspecific crossing between the autumn black and the fresno C74-1 obtained in 1981 in the United States by David W. Ramming and Ronald E. Tarailo. We can meet it in South Africa, in Australia, in Italy, in Spain, ... in France, it is almost not known coming certainly from the fact that its maturity is late. Autumn royal is registered in the official catalogue of table grape varieties list B.
Last vintages of this wine
The best vintages of Bonarda Roble from Winery Dos Makilas are 0
Informations about the Winery Dos Makilas
The Winery Dos Makilas is one of of the world's greatest estates. It offers 6 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: Tertiary aromas
Aromas resulting from the aging of the wine in the bottle. The aromas evolve with time, from fresh fruitiness to notes of stewed, candied or dried fruit, to aromas of venison or undergrowth.
