Winery Santa GiustinaBonarda
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Bonarda from the Winery Santa Giustina
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bonarda of Winery Santa Giustina in the region of Emilia-Romagna is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Bonarda of Winery Santa Giustina in the region of Emilia-Romagna 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 Santa Giustina matches generally quite well with dishes of beef, pasta or lamb such as recipes of roast beef in a foie gras and chanterelle crust, spaghetti with shrimp and cream or leg of lamb in braillouse.
Details and technical informations about Winery Santa Giustina's Bonarda.
Discover the grape variety: Turbiana
Structured, aromatic dry whites with a pale golden robe, an ample palate and sharp acidity, with signature aromas of bitter almond (hallmark), white flowers (acacia), yellow fruits (pear, peach) and lacustrine mineral notes. Fine ageing potential, an identity profile from Lake Garda. Absolute star of Lugana DOC. Identical to Verdicchio of the Marches and Trebbiano di Soave, an autochthonous Italian variety from Veneto and Lombardy.
Last vintages of this wine
The best vintages of Bonarda from Winery Santa Giustina are 2018, 0
Informations about the Winery Santa Giustina
The Winery Santa Giustina is one of of the world's greatest estates. It offers 15 wines for sale in the of Colli Piacentini to come and discover on site or to buy online.
The wine region of Colli Piacentini
DOC of Emilia-Romagna at the far west (Piacenza), a tradition of red frizzante. Star Gutturnio: a dry or sparkling red blend of Barbera (55-70%, lively cherry-and-plum acidity) + Croatina (black-fruit density and a peppery touch), fresh tannins and a light fizz - the Emilian aperitif with charcuterie. Also Bonarda, firm Cabernet Sauvignon, fine Pinot Noir. Fresh whites: aromatic Malvasia (rose, muscat), Trebbiano, lively native Ortrugo, Sauvignon, Chardonnay.
The wine region of Emilia-Romagna
Kingdom of Lambrusco: fresh, fruity sparkling reds (blackberry, cherry, violet), from gourmet dry to convivial off-dry, perfect with local charcuterie. World's best-selling sparkling wine on the Emilia side (Sorbara, Grasparossa, Salamino). East, Romagna: supple fruity Sangiovese, Albana (Italy's 1st white DOCG, 1987) ample and almondy. Also red Gutturnio and white Pignoletto.
The word of the wine: Village
Term used in certain regions to identify a particular sector within a larger appellation (Beaujolais, Côtes-du-Rhône).
