Winery Kakan Bonarda
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with pork, poultry or veal.
Taste structure of the Bonarda from the Winery Kakan
Light
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Bold
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Smooth
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Tannic
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Dry
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Sweet
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Soft
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Acidic
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In the mouth the Bonarda of Winery Kakan in the region of Catamarca is a powerful 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 Winery Kakan matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal escalope with marsala, leek, goat cheese and bacon quiche or rabbit and mushroom gibelotte.
Details and technical informations about Winery Kakan's Bonarda.
Discover the grape variety: Morescono
Most certainly Italian, genetic analysis has confirmed that it is the variety known as nieddu mannu. It can be found in Corsica and Italy (Sardinia). It is registered in the Official Catalogue of Vat Varieties list A1. However, it should not be confused with morescola, also grown in Corsica, which is none other than aubun and muristellu, one of the synonyms of morrastel.
Last vintages of this wine
The best vintages of Bonarda from Winery Kakan are 2016
Informations about the Winery Kakan
The Winery Kakan is one of of the world's greatest estates. It offers 1 wines for sale in the of Catamarca to come and discover on site or to buy online.
The wine region of Catamarca
The wine region of Catamarca of Argentina. Wineries and vineyards like the Domaine Plenilunio or the Domaine Alto3 produce mainly wines red, white and sweet. The most planted grape varieties in the region of Catamarca are Malbec, Cabernet-Sauvignon and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Catamarca often reveals types of flavors of black fruit, red fruit or non oak and sometimes also flavors of earth, oak.
News related to this wine
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The word of the wine: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.