Winery GaffinoIl Buon Bastardo
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Petit Verdot.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Il Buon Bastardo from the Winery Gaffino
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Il Buon Bastardo of Winery Gaffino in the region of Lazio is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Il Buon Bastardo
Pairings that work perfectly with Il Buon Bastardo
Original food and wine pairings with Il Buon Bastardo
The Il Buon Bastardo of Winery Gaffino matches generally quite well with dishes of beef, pasta or veal such as recipes of tata simone's dumplings, pasta with ham or duck breast with red fruits.
Details and technical informations about Winery Gaffino's Il Buon Bastardo.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Il Buon Bastardo from Winery Gaffino are 2016, 0, 2015, 2014
Informations about the Winery Gaffino
The Winery Gaffino is one of of the world's greatest estates. It offers 8 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Lazio is a region in CentralItaly, where the ancient capital of Rome is located. The region's reputation is based primarily on its white wines, the main varieties of which are Trebbiano, Malvasia di Candia and Malvasia Puntinata. Traditionally, these wines were fat, Round, abboccato and intended for immediate consumption. Today, the styles are lighter, drier and crisper thanks to modern winemaking methods.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
