Winery MaipeBonarda
Red wine
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 Maipe
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bonarda of Winery Maipe in the region of Mendoza is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Bonarda of Winery Maipe in the region of Mendoza often reveals types of flavors of black fruit.
Food and wine pairings with Bonarda
Pairings that work perfectly with Bonarda
Original food and wine pairings with Bonarda
The Bonarda of Winery Maipe matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of duck with orange, stuffed squid in the sétoise sauce or duck breast with honey and raspberry vinegar.
Details and technical informations about Winery Maipe's Bonarda.
Discover the grape variety: Golden muscat
Interspecific cross between Hamburg Muscat and Diamond (concord x iona) obtained in 1927 by R.D. Anthony at the Cornell University experimental station in Geneva (USA).
Last vintages of this wine
The best vintages of Bonarda from Winery Maipe are 2011, 2009, 2013, 2010 and 2012.
Informations about the Winery Maipe
The Winery Maipe is one of of the world's greatest estates. It offers 15 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.
News related to this wine
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The word of the wine: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
