Winery Bodrumi i VjetërCabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
The Cabernet Sauvignon of the Winery Bodrumi i Vjetër is in the top 60 of wines of Kosovo and in the top 60 of wines of Metohija.
Food and wine pairings with Cabernet Sauvignon
Pairings that work perfectly with Cabernet Sauvignon
Original food and wine pairings with Cabernet Sauvignon
The Cabernet Sauvignon of Winery Bodrumi i Vjetër matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef luc lake, doner kebab or traditional lamb couscous (from algeria).
Details and technical informations about Winery Bodrumi i Vjetër's Cabernet Sauvignon.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Cabernet Sauvignon from Winery Bodrumi i Vjetër are 2016, 2015, 2014, 0 and 2013.
Informations about the Winery Bodrumi i Vjetër
The Winery Bodrumi i Vjetër is one of of the world's greatest estates. It offers 11 wines for sale in the of Metohija to come and discover on site or to buy online.
The wine region of Metohija
Winemaking region of western Kosovo at the foot of the Prokletije mountains, with heritage from Serbian Orthodox monasteries (Velika Hoča, historic medieval centre), ~3,200 ha (down from 9,000-10,000 before the war). Signature Vranac: powerful and structured with blackberry, black cherry, dried plum, spice, leather and balsamic hints, firm tannins. Spiced Cabernet Franc, light Pinot Noir and supple Gamay as complements. Tense Riesling as minority white.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
