Winery Zollweghof - Bonifrazius

Winery ZollweghofBonifrazius

3.3
Note - 1Note - 1Note - 1Note - 0Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Bonifrazius of Winery Zollweghof is a red wine from the region of Trentino-Alto-Adige.
This wine generally goes well with

Details and technical informations about Winery Zollweghof's Bonifrazius.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Carminoir

Intraspecific crossing between pinot noir and cabernet-sauvignon obtained in 1982 at the Federal Research Station Agroscope Changins in Wadenswil (Switzerland). It can be found in Switzerland, Germany, Belgium, ... in France it is very little known.

Last vintages of this wine

Bonifrazius - 0
In the top 100 of of Trentino-Alto-Adige wines
Average rating: 3.311100

The best vintages of Bonifrazius from Winery Zollweghof are 0

Informations about the Winery Zollweghof

The winery offers 9 different wines.
Its wines get an average rating of 3.6.
It is in the top 10 of the best estates in the region
It is located in Trentin-Haut-Adige

The Winery Zollweghof is one of of the world's greatest estates. It offers 10 wines for sale in the of Trentino-Alto-Adige to come and discover on site or to buy online.

Top wine Trentino-Alto-Adige
In the top 200000 of of Italy wines
In the top 7000 of of Trentino-Alto-Adige wines
In the top 600000 of red wines
In the top 1500000 wines of the world

The wine region of Trentino-Alto-Adige

Trentino-Alto Adige is Italy's northernmost wine region, located right on the border with Austria. Production was once dominated by the local red varieties Lagrein and Schiava. Now white wines are becoming more important in terms of Volume. Increasingly, they are made from internationally renowned Grape varieties such as Pinot Grigio and Chardonnay.

The word of the wine: Thermoregulation

Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.

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