Winery Estancia MendozaMalbec - Bonarda
Sweet wine
This wine generally goes well with poultry, beef or mature and hard cheese.
Food and wine pairings with Malbec - Bonarda
Pairings that work perfectly with Malbec - Bonarda
Original food and wine pairings with Malbec - Bonarda
The Malbec - Bonarda of Winery Estancia Mendoza matches generally quite well with dishes of beef, spicy food or mature and hard cheese such as recipes of alsatian bäckeoffe, samoussa 3 reunionese cheeses or stuffed pumpkin.
Details and technical informations about Winery Estancia Mendoza's Malbec - Bonarda.
Discover the grape variety: Malbec
Deep, velvety reds with an intense purple colour, showing aromas of blackberry, black plum, violet, cocoa and gentle spice. Round tannins, fleshy palate, peppery length. Star of Cahors AOC (Côt, Auxerrois) in France and the absolute signature of Mendoza, Argentina (Uco Valley, Luján de Cuyo). A French South-West variety that became the Argentine emblem after its post-phylloxera decline.
Last vintages of this wine
The best vintages of Malbec - Bonarda from Winery Estancia Mendoza are 2019, 2018, 2017, 2015 and 2013.
Informations about the Winery Estancia Mendoza
The Winery Estancia Mendoza is one of of the world's great estates. It offers 73 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
World capital of Malbec: powerful, deep reds with blackberry, plum, violet and sweet spice, round tannins and vivid fruit. Also firm Cabernet Sauvignon, supple, juicy Bonarda, aromatic floral white Torrontés. High-altitude vineyards (800-1,700 m) at the foot of the Andes, dry continental climate irrigated by glacial waters. ~80% of Argentine output across 150,000 ha.
The word of the wine: Rebêche (champagne)
Must obtained in excess of the 2 550 litres authorised for a weight of 4 000 kilos of grapes. The first 2 050 litres constitute the cuvée and the next 500 litres the taille. The rebêche represents 1 to 3 % of the total volume and must be distilled or used to make ratafia.
