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 shoulder of suckling lamb confit with herbs, very simple spaghetti carbonara or leg of lamb in a herb crust with preserved vegetables.
Details and technical informations about Winery Fiamberti's I Poderi Bonarda.
Discover the grape variety: Saperavi
Deeply coloured, powerful reds with inky robe (teinturier grape with red flesh) and tight tannins, with intense aromas of blackberry, blackcurrant, black plum, spices, leather and balsamic notes. High acidity and fine ageing potential. Often made by the ancestral qvevri method (buried clay jar), it signs the great Georgian reds of Kakheti (Mukuzani, Kvareli, Napareuli). Also in Russia, Ukraine and Australia. Ancient Georgian variety.
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
Three poles. Franciacorta DOCG, Italy's answer to Champagne: elegant brioche traditional-method sparklers (Chardonnay, Pinot Noir, Pinot Blanc), fine bubble and mineral profile. Alpine Valtellina: Nebbiolo (alias Chiavennasca) with fine tannins and red fruits, powerful Sforzato passito. Oltrepò Pavese: fresh Pinot Noir and fruity-sparkling Bonarda.
The word of the wine: Dismantling
After devatting, the pomace is removed from the tank. If this operation is carried out manually, it is important to ventilate the vat well to avoid the risk of accidents due to the presence of carbon dioxide.
