Terre Bianche Cuvee Rouge
From € 17,42 (HRK131,25)
This wine is a blend of Cabernet Sauvignon, Cabernet Franc and Merlot. It is born in the best wine-growing area of the Buje region.
Cijena je prikazana prema fiksnom tečaju konverzije 1 Euro = 7.53450 kn
This wine is a blend of Cabernet Sauvignon, Cabernet Franc and Merlot. It is born in the best wine-growing area of the Buje region, Contarini-Brazzania, where a low yield per hectare allows to achieve the properties of top wines. The vineyards are laid out like an amphitheater and ideally use the local climate and the mineral soil of the white land.
Vinification and maturation: alcoholic fermentation of these varieties begins at a temperature of 25-28 ° C, 15 to 20 days. Malolactic fermentation and maturation take place individually in small oak barrels for 18 months, which favors the pairing of rich and noble aromas of wood and grapes. In order to unite the best qualities of these varieties, blending and aging of wine in a large barrel for several months follows, after which it is rounded and matured in the bottle for the next 6 months.
Color of the wine is impenetrable dark ruby. Scent is elegant on English skin, black pepper, dark chocolate, fine tobacco and deep notes of ripe currants, and then ripe cherries. The wine is full and intense, but also soft, fruity with perfectly blended notes of wood and tannins, very harmonious and rounded.
Gastro recommendation: very flexible wine with many meat dishes, cooked meat, roasted, pork, veal and even venison or boškarin from the oven with prunes, medium aged cheeses.
- Variety: Cabernet Sauvignon, Cabernet Franc i Merlot
- Alcohol: 13,0% ABV
- Position: Region of Buje: Contarini-Brazzania
- Vintage: 2013
- Vinification: Mulching, crushing, fermentation and maceration on temperature of 25 - 28 °C for 15 to 20 days, malolactic fermentation in small oak barrels for 18 months
- Aging: few months in big oak, 6 months in bottle
- Serving temperature: 18-20 °C
- Pairing: meat dishes, cooked meat, roasted, pork, veal and even venison or boškarin from the oven with prunes
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