Winery Villa Bona TerraSangiovese Merlot
Red wine
This wine is a blend of 2 varietals which are the Sangiovese and the Merlot.
This wine generally goes well with pork, poultry or beef.
The Sangiovese Merlot of the Winery Villa Bona Terra is in the top 90 of wines of Danube.
Food and wine pairings with Sangiovese Merlot
Pairings that work perfectly with Sangiovese Merlot
Original food and wine pairings with Sangiovese Merlot
The Sangiovese Merlot of Winery Villa Bona Terra matches generally quite well with dishes of beef, veal or pork such as recipes of beef in white wine, sauté of veal with tomato or rabbit with hunter's sauce.
Details and technical informations about Winery Villa Bona Terra's Sangiovese Merlot.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Informations about the Winery Villa Bona Terra
The Winery Villa Bona Terra is one of of the world's greatest estates. It offers 6 wines for sale in the of Danube to come and discover on site or to buy online.
The wine region of Danube
Danubian plain of northern Bulgaria, temperate continental climate tempered by the river, fertile chernozem soils. Gamza (Kadarka) is the signature indigenous red king: supple and juicy with red and black fruits, plum, soft spices, walnuts and vanilla touch, melting tannins and fruity freshness. Light Pamid for everyday, dense Cabernet Sauvignon, supple Merlot in complement. Riesling crisp, Chardonnay broad, Muscat Ottonel aromatic, Gewürztraminer floral in whites.
The word of the wine: Fees
This wine is characterized by a pleasant nervousness and an overall sensation of freshness on the palate, reinforced by minerality, a note of bitterness, a hint of CO2, and of course an appropriate serving temperature.
