Bodegas EsmeraldaMalambo 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 Malambo Bonarda from the Bodegas Esmeralda
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Malambo Bonarda of Bodegas Esmeralda in the region of Mendoza is a with a nice freshness.
Food and wine pairings with Malambo Bonarda
Pairings that work perfectly with Malambo Bonarda
Original food and wine pairings with Malambo Bonarda
The Malambo Bonarda of Bodegas Esmeralda matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of osso bucco, old-fashioned pork roll or rabbit fillet with mustard.
Details and technical informations about Bodegas Esmeralda's Malambo Bonarda.
Discover the grape variety: Seibel 6468
Direct producer hybrid obtained by Albert Seibel (1844/1936), interbreeding between 4614 Seibel and 3011 Seibel. The 6468 Seibel was not multiplied very much, today it is not present in the vineyard anymore. It should be noted that it has been used in many other crosses to obtain, among others, the Villard blanc, the date tree of Saint Vallier, etc.
Last vintages of this wine
The best vintages of Malambo Bonarda from Bodegas Esmeralda are 2012, 0, 2000
Informations about the Bodegas Esmeralda
The Bodegas Esmeralda is one of of the world's great estates. It offers 46 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: Destemming
Operation consisting in eliminating the vegetal part of the bunch supporting the berries, its maceration with the must giving a herbaceous taste to the wine.
