Winery TriventoGolden Reserve Black Series Bonarda
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 Golden Reserve Black Series Bonarda from the Winery Trivento
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Golden Reserve Black Series Bonarda of Winery Trivento in the region of Mendoza is a powerful with a nice freshness.
Food and wine pairings with Golden Reserve Black Series Bonarda
Pairings that work perfectly with Golden Reserve Black Series Bonarda
Original food and wine pairings with Golden Reserve Black Series Bonarda
The Golden Reserve Black Series Bonarda of Winery Trivento matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of pork chops with veal stock sauce, new york hot dog or valencian paella - family recipe.
Details and technical informations about Winery Trivento's Golden Reserve Black Series Bonarda.
Discover the grape variety: Gold
Intraspecific crossing between A 3-94 (Hamburg Muscat x Sultana) and California K 3-78 (Hamburg Muscat x Queen of the Vines) obtained in the United States (California) in 1958 by Harold Paul Olmo (1909/2006). It can also be found in Greece, Cyprus, etc.
Last vintages of this wine
The best vintages of Golden Reserve Black Series Bonarda from Winery Trivento are 2017, 0
Informations about the Winery Trivento
The Winery Trivento is one of of the world's great estates. It offers 100 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
