
Gran BodegaBonarda
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 from the Gran Bodega
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bonarda of Gran Bodega in the region of Mendoza is a with a nice freshness.
Food and wine pairings with Bonarda
Pairings that work perfectly with Bonarda
Original food and wine pairings with Bonarda
The Bonarda of Gran Bodega matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of roast veal with mustard cream, tartiflette (from a real savoyard) or wild boar ragout with kriek.
Details and technical informations about Gran Bodega's Bonarda.
Discover the grape variety: Noiret
A complex interspecific cross between NY65.0467.08 (NY33277 x chancellor) obtained in 1973 by Bruce Reisch and Thomas Henick Kling of Cornell University at the Geneva/New York Experimental Viticultural Station (United States). It can be found in Canada, Poland, ... in France it is unknown.
Last vintages of this wine
The best vintages of Bonarda from Gran Bodega are 2015, 2018, 2020, 0 and 2019.
Informations about the Gran Bodega
The Gran Bodega is one of of the world's greatest estates. It offers 4 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
Mendoza is by far the largest wine region in Argentina. Located on a high-altitude plateau at the edge of the Andes Mountains, the province is responsible for roughly 70 percent of the country's annual wine production. The French Grape variety Malbec has its New World home in the vineyards of Mendoza, producing red wines of great concentration and intensity. The province Lies on the western edge of Argentina, across the Andes Mountains from Chile.
The word of the wine: VDQS
Delimited wine of superior quality. A level of appellation (today, barely 1% of French production) which constitutes the ultimate step before the accession to the AOC.












