Winery Le FracceRubiosa Bonarda
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Rubiosa Bonarda from the Winery Le Fracce
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rubiosa Bonarda of Winery Le Fracce in the region of Lombardia is a powerful.
Food and wine pairings with Rubiosa Bonarda
Pairings that work perfectly with Rubiosa Bonarda
Original food and wine pairings with Rubiosa Bonarda
The Rubiosa Bonarda of Winery Le Fracce matches generally quite well with dishes of beef, pasta or lamb such as recipes of pork tongue with bacon and onions, pasta with alfredo sauce or fillet of lamb in potato dressing.
Details and technical informations about Winery Le Fracce's Rubiosa Bonarda.
Discover the grape variety: Galotta
Intraspecific cross between ancellotta and gamay à jus blanc obtained in 1981 at the Agroscope Research Station in Pully (Switzerland).
Last vintages of this wine
The best vintages of Rubiosa Bonarda from Winery Le Fracce are 2019, 2017, 2015, 2016 and 2014.
Informations about the Winery Le Fracce
The Winery Le Fracce is one of of the world's greatest estates. It offers 16 wines for sale in the of Lombardia to come and discover on site or to buy online.
The wine region of Lombardia
Lombardy is one of Italy's largest and most populous regions, located in the north-central Part of the country. It's home to a handful of popular and well-known wine styles, including the Bright, cherry-scented Valtellina and the high-quality Sparkling wines Franciacorta and Oltrepo Pavese Metodo Classico. Lombardy is Italy's industrial powerhouse, with the country's second largest city (Milan) as its regional capital. Despite this, the region has vast tracts of unspoiled countryside, home to many small wineries that produce a significant portion of the region's annual wine production of 1.
The word of the wine: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
