Winery FiambertiI Poderi Bonarda
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the I Poderi Bonarda from the Winery Fiamberti
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the I Poderi Bonarda of Winery Fiamberti in the region of Lombardia is a powerful.
Food and wine pairings with I Poderi Bonarda
Pairings that work perfectly with I Poderi Bonarda
Original food and wine pairings with I Poderi Bonarda
The I Poderi Bonarda of Winery Fiamberti matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef mironton, pastasciutta (corsica) or marinated leg of lamb with herbs.
Details and technical informations about Winery Fiamberti's I Poderi Bonarda.
Discover the grape variety: Tzolikoouri
Most certainly finding its first origins in Georgia. It can be found in Italy, Germany, Slovak Republic, Ukraine, Republic of Moldova, Czech Republic, Romania, Bulgaria, Russia, ... in France, it is practically unknown.
Last vintages of this wine
The best vintages of I Poderi Bonarda from Winery Fiamberti are 0
Informations about the Winery Fiamberti
The Winery Fiamberti is one of of the world's great estates. It offers 36 wines for sale in the of Lombardia to come and discover on site or to buy online.
The wine region of Lombardia
Lombardy is one of Italy's largest and most populous regions, located in the north-central Part of the country. It's home to a handful of popular and well-known wine styles, including the Bright, cherry-scented Valtellina and the high-quality Sparkling wines Franciacorta and Oltrepo Pavese Metodo Classico. Lombardy is Italy's industrial powerhouse, with the country's second largest city (Milan) as its regional capital. Despite this, the region has vast tracts of unspoiled countryside, home to many small wineries that produce a significant portion of the region's annual wine production of 1.
The word of the wine: Flavours (families of)
Aromas are classified into categories called families of aromas: fruity, floral, fermentative, vegetal, woody, balsamic, spicy, mineral, empyreumatic, animal.
