Winery BirePlavac
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, rich fish (salmon, tuna etc) or lamb.
Taste structure of the Plavac from the Winery Bire
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Plavac of Winery Bire in the region of Dalmatian Coast is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Plavac of Winery Bire in the region of Dalmatian Coast often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Plavac
Pairings that work perfectly with Plavac
Original food and wine pairings with Plavac
The Plavac of Winery Bire matches generally quite well with dishes of beef, lamb or rich fish (salmon, tuna etc) such as recipes of beer goulash, lamb tagine with peppers and artichoke bottoms or salmon and goat cheese quiche.
Details and technical informations about Winery Bire's Plavac.
Discover the grape variety: Plavac mali
Powerful and alcoholic reds with an inky colour, firm tannins and a dense palate, on intense aromas of blackberry, candied plum, fig, Mediterranean garrigue (bay, rosemary), spices and balsamic notes. Excellent ageing potential. Star of the Dalmatian appellations Dingač and Postup on the vertiginous slopes of the Pelješac peninsula, also in Hvar and Brač. Native Croatian variety, a natural offspring of Crljenak Kaštelanski (ancestor of Zinfandel) × Dobričić.
Last vintages of this wine
The best vintages of Plavac from Winery Bire are 2018, 2017, 0, 2012 and 2015.
Informations about the Winery Bire
The Winery Bire is one of of the world's greatest estates. It offers 7 wines for sale in the of Dalmatian Coast to come and discover on site or to buy online.
The wine region of Dalmatian Coast
Croatia's Adriatic coast, native identity grapes in full revival. Signature Plavac Mali: powerful, sun-soaked reds with notes of candied blackberry, black plum, dried fig, garrigue, tobacco and spices, firm tannins and a warm palate — at its peak in Dingač and Postup (Pelješac). Also dense Babić. Ample, aromatic Pošip whites (pear, honey, fennel), lively Maraština, mineral Debit.
The word of the wine: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
