Winery Sara Violetta HenzinDell Oltrepò 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 Oltrepò Pavese Bonarda from the Winery Sara Violetta Henzin
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dell Oltrepò Pavese Bonarda of Winery Sara Violetta Henzin in the region of Lombardie is a powerful.
Food and wine pairings with Dell Oltrepò Pavese Bonarda
Pairings that work perfectly with Dell Oltrepò Pavese Bonarda
Original food and wine pairings with Dell Oltrepò Pavese Bonarda
The Dell Oltrepò Pavese Bonarda of Winery Sara Violetta Henzin matches generally quite well with dishes of beef, pasta or lamb such as recipes of pork tongue with tomato sauce and pickles, seafood lasagna or couscous chicken and merguez.
Details and technical informations about Winery Sara Violetta Henzin's Dell Oltrepò Pavese Bonarda.
Discover the grape variety: Xarello
Most certainly Spanish, it is practically unknown in France, registered in the Official Catalogue of wine grape varieties, list A2.
Informations about the Winery Sara Violetta Henzin
The Winery Sara Violetta Henzin is one of of the world's greatest estates. It offers 4 wines for sale in the of Lombardie to come and discover on site or to buy online.
The wine region of Lombardie
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.
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The word of the wine: Prompt bud
A bud that develops in the year of its formation and gives an entrecoeur.
