Winery Bağci - Cinsault - Alicante - Calkarast

Winery BağciCinsault - Alicante - Calkarast

2.8
Note - 1Note - 1Note - 0.5Note - 0Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
The tasters did not really appreciate this wine.
The Cinsault - Alicante - Calkarast of Winery Bağci is a red wine from the region of Thrace.
This wine generally goes well with

Details and technical informations about Winery Bağci's Cinsault - Alicante - Calkarast.

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

Discover the grape variety: Pardotte

An old Bordeaux grape variety, now in danger of extinction, once cultivated in the Gironde marshes, but registered in the Official Catalogue of Wine Grape Varieties, list A1.

Last vintages of this wine

Cinsault - Alicante - Calkarast - 0
In the top 100 of of Thrace wines
Average rating: 2.8110.500

The best vintages of Cinsault - Alicante - Calkarast from Winery Bağci are 0

Informations about the Winery Bağci

The winery offers 17 different wines.
Its wines get an average rating of 2.7.
It is in the top 15 of the best estates in the region
It is located in Thrace

The Winery Bağci is one of of the world's great estates. It offers 9 wines for sale in the of Thrace to come and discover on site or to buy online.

Top wine Thrace
In the top 2000 of of Turkey wines
In the top 650 of of Thrace wines
In the top 650000 of red wines
In the top 1500000 wines of the world

The wine region of Thrace

The wine region of Thrace of Greece. Wineries and vineyards like the Domaine Chamlija or the Château Kalpak produce mainly wines red, white and pink. The most planted grape varieties in the region of Thrace are Cabernet-Sauvignon, Merlot and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Thrace often reveals types of flavors of cherry, grapefruit or black cherries and sometimes also flavors of jam, mint or prune.

The word of the wine: Film

Skin of the grape containing the colouring matter of red wines (anthocyanins), the most noble tannins and the essential aromatic substances.

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