Winery F.Ili DaturiBonarda
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Bonarda from the Winery F.Ili Daturi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bonarda of Winery F.Ili Daturi in the region of Emilia-Romagna is a .
Food and wine pairings with Bonarda
Pairings that work perfectly with Bonarda
Original food and wine pairings with Bonarda
The Bonarda of Winery F.Ili Daturi matches generally quite well with dishes of beef, pasta or veal such as recipes of shoulder of suckling lamb confit with herbs, chinese fried shrimp ravioli or porcini sauce.
Details and technical informations about Winery F.Ili Daturi's Bonarda.
Discover the grape variety: Mourvaison
Simple, light and fruity reds with a lightly coloured clear ruby hue, soft tannins and an airy palate with moderate acidity, showing understated aromas of red fruits. Discreet, rustic Provençal profile. Almost disappeared, preserved in INRAE varietal collections for its heritage value, it testifies to the pre-phylloxera ampelographic diversity of the Provençal vineyard. Native French black variety from Provence, formerly grown in the south-east.
Last vintages of this wine
The best vintages of Bonarda from Winery F.Ili Daturi are 0
Informations about the Winery F.Ili Daturi
The Winery F.Ili Daturi is one of of the world's greatest estates. It offers 7 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Kingdom of Lambrusco: fresh, fruity sparkling reds (blackberry, cherry, violet), from gourmet dry to convivial off-dry, perfect with local charcuterie. World's best-selling sparkling wine on the Emilia side (Sorbara, Grasparossa, Salamino). East, Romagna: supple fruity Sangiovese, Albana (Italy's 1st white DOCG, 1987) ample and almondy. Also red Gutturnio and white Pignoletto.
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.
