Winery AcumvaFetească Neagră - Cabernet Sauvignon
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Feteasca neagra.
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Fetească Neagră - Cabernet Sauvignon
Pairings that work perfectly with Fetească Neagră - Cabernet Sauvignon
Original food and wine pairings with Fetească Neagră - Cabernet Sauvignon
The Fetească Neagră - Cabernet Sauvignon of Winery Acumva matches generally quite well with dishes of beef, lamb or spicy food such as recipes of fresh sausage, lamb chops with lemon and herbs or curried veal roulades.
Details and technical informations about Winery Acumva's Fetească Neagră - Cabernet Sauvignon.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Fetească Neagră - Cabernet Sauvignon from Winery Acumva are 0
Informations about the Winery Acumva
The Winery Acumva is one of of the world's greatest estates. It offers 3 wines for sale in the of Murfatlar to come and discover on site or to buy online.
The wine region of Murfatlar
Romania is located at the geographical crossroads between Central and South-Eastern Europe. The Romanian wine industry uses a wide range of indigenous and international red and white Grape varieties. Both vinifera and American grape species are present here, as well as a number of hybrids. The latter are chosen for their resistance to varying Climates.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
