Winery Galileo Viñedo LejanoBonarda Puro
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with pork, poultry or veal.
Taste structure of the Bonarda Puro from the Winery Galileo Viñedo Lejano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bonarda Puro of Winery Galileo Viñedo Lejano in the region of Mendoza is a with a nice freshness.
Food and wine pairings with Bonarda Puro
Pairings that work perfectly with Bonarda Puro
Original food and wine pairings with Bonarda Puro
The Bonarda Puro of Winery Galileo Viñedo Lejano matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of sot- l- leaves, bare-assed cockerel (ardennes) or whole duck casserole with white wine.
Details and technical informations about Winery Galileo Viñedo Lejano's Bonarda Puro.
Discover the grape variety: Nielluccio
Structured and elegant reds with a deep ruby colour, firm tannins and lively acidity, on aromas of cherry, plum, garrigue, Mediterranean herbs (myrtle, rosemary), spices and balsamic notes. Fine ageing potential. The absolute star of Patrimonio AOC on the clay-limestone marls of northern Corsica, a pillar of Ajaccio AOC and the island's reds. Genetically identical to Tuscan Sangiovese, brought to Corsica in the 18th century by the Genoese.
Last vintages of this wine
The best vintages of Bonarda Puro from Winery Galileo Viñedo Lejano are 2019, 0
Informations about the Winery Galileo Viñedo Lejano
The Winery Galileo Viñedo Lejano is one of of the world's greatest estates. It offers 5 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: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
