Winemakers: Héctor and Pablo Durigutti. Native yeast fermentation. Aged in stave-studded cement tanks (first use Amer...Read more...
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Food Pairings for Durigutti Bonarda
Winemakers: Héctor and Pablo Durigutti. Native yeast fermentation. Aged in stave-studded cement tanks (first use American oak) for 18 months. Unfined and unfiltered. Lush and spicy ripe-fruit driven nose, with a broad, fairly explosive palate of red cherry, plum, chocolate, and mint. Bright, refreshing acidity holds everything together and makes this an excellent choice with spicy foods.
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