The flavor of parmesan cheese in wine of Aegean Sea
Discover the of Aegean Sea wines revealing the of parmesan cheese flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
More information on of Aegean Sea flavors
West Turkish coastal region (Izmir, Manisa, Denizli, Aydin), ~53% of national production, sunny Mediterranean climate. Sultaniye: light and fresh with citrus, apple, melon. Bornova Misketi: aromatic and floral (rose, honey). Reds: Cabernet Sauvignon and Syrah dense and sunny (blackcurrant, blackberry, pepper, garrigue, firm tannins) — international varieties that ripen perfectly here.
Bogazkere and Oküzgözü native identity varieties. Reborn Dionysian cradle.