Winery VinecolBonarda
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 Bonarda from the Winery Vinecol
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bonarda of Winery Vinecol in the region of Mendoza is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Bonarda of Winery Vinecol in the region of Mendoza often reveals types of flavors of black fruit.
Food and wine pairings with Bonarda
Pairings that work perfectly with Bonarda
Original food and wine pairings with Bonarda
The Bonarda of Winery Vinecol matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of roast veal with black olives, roast pork with milk or magret stuffed with foie gras.
Details and technical informations about Winery Vinecol's Bonarda.
Discover the grape variety: Inzolia
Rich, structured dry whites with a pale golden robe, an ample palate and moderate acidity, with signature aromas of almond (hallmark), yellow fruits (pear, peach), white flowers (acacia) and saline marine notes. Sunny Mediterranean profile. Essential component of traditional Marsala, Sicilian dry whites and star of Ansonica Costa dell'Argentario DOC in Tuscany. Autochthonous Sicilian variety, also called Ansonica in Tuscany.
Last vintages of this wine
The best vintages of Bonarda from Winery Vinecol are 2015, 0, 2016, 2013
Informations about the Winery Vinecol
The Winery Vinecol is one of of the world's greatest estates. It offers 16 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
World capital of Malbec: powerful, deep reds with blackberry, plum, violet and sweet spice, round tannins and vivid fruit. Also firm Cabernet Sauvignon, supple, juicy Bonarda, aromatic floral white Torrontés. High-altitude vineyards (800-1,700 m) at the foot of the Andes, dry continental climate irrigated by glacial waters. ~80% of Argentine output across 150,000 ha.
The word of the wine: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
