Winery MangiarottiDell'Oltrepo Pavese 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 Dell'Oltrepo Pavese Bonarda from the Winery Mangiarotti
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dell'Oltrepo Pavese Bonarda of Winery Mangiarotti in the region of Lombardia is a powerful.
Food and wine pairings with Dell'Oltrepo Pavese Bonarda
Pairings that work perfectly with Dell'Oltrepo Pavese Bonarda
Original food and wine pairings with Dell'Oltrepo Pavese Bonarda
The Dell'Oltrepo Pavese Bonarda of Winery Mangiarotti matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef and spice stuffed peppers, pasta carbonara a la flo without egg or navarin of lamb.
Details and technical informations about Winery Mangiarotti's Dell'Oltrepo Pavese Bonarda.
Discover the grape variety: Béquignol
Béquignol noir is a grape variety that originated in France (southwest). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and small grapes. The Béquignol noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Dell'Oltrepo Pavese Bonarda from Winery Mangiarotti are 0
Informations about the Winery Mangiarotti
The Winery Mangiarotti is one of of the world's greatest estates. It offers 7 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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
