Winery TeltecaUMA Colección Bonarda
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with pork, poultry or veal.
Taste structure of the UMA Colección Bonarda from the Winery Telteca
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the UMA Colección Bonarda of Winery Telteca in the region of Mendoza is a with a nice freshness.
Food and wine pairings with UMA Colección Bonarda
Pairings that work perfectly with UMA Colección Bonarda
Original food and wine pairings with UMA Colección Bonarda
The UMA Colección Bonarda of Winery Telteca matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of tripe in the style of caen, stuffed potatoes or baked leg of daguet or roe deer.
Details and technical informations about Winery Telteca's UMA Colección Bonarda.
Discover the grape variety: Alicante Bouschet
It is a crossbreed made in 1855 by Louis and Henri Bouschet from an intraspecific crossing between Grenache noir and Petit Bouschet. The Alicante Henri Bouschet is less and less multiplied, registered however in the Official Catalogue of the varieties of vine of wine grapes list A.
Last vintages of this wine
The best vintages of UMA Colección Bonarda from Winery Telteca are 2016, 0, 2018
Informations about the Winery Telteca
The Winery Telteca is one of of the world's great estates. It offers 44 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.
The word of the wine: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
