Winery Vallerosa BonciCasanostra
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 poultry, beef or veal.
Taste structure of the Casanostra from the Winery Vallerosa Bonci
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Casanostra of Winery Vallerosa Bonci in the region of Marche is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Casanostra
Pairings that work perfectly with Casanostra
Original food and wine pairings with Casanostra
The Casanostra of Winery Vallerosa Bonci matches generally quite well with dishes of beef, pasta or veal such as recipes of wild boar stew in burgundy style, cannelloni with parma ham or roast pork with prunes.
Details and technical informations about Winery Vallerosa Bonci's Casanostra.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Casanostra from Winery Vallerosa Bonci are 2015, 0
Informations about the Winery Vallerosa Bonci
The Winery Vallerosa Bonci is one of of the world's greatest estates. It offers 17 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Marche (or Le Marche; pronounced Mar-kay) is a region in eastern CentralItaly. It is most associated with white wines made from Trebbiano and Verdicchio grapes. Marche occupies a roughly triangular area. Its longer sides are formed by the Apennine Mountains to the west and the Adriatic Sea to the east.
The word of the wine: Yellow wine
White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.
