Winery BostavanBastardo Roşu Demidulce
Sweet wine
This wine generally goes well with
The Bastardo Roşu Demidulce of the Winery Bostavan is in the top 80 of wines of Moldova and in the top 5 of wines of Etulia.
Wine flavors and olphactive analysis
On the nose the Bastardo Roşu Demidulce of Winery Bostavan in the region of Etulia often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Details and technical informations about Winery Bostavan's Bastardo Roşu Demidulce.
Discover the grape variety: Velteliner vert
- Origin: This variety is widely cultivated in Austria. It is believed to be the result of a natural intraspecific cross between Savagnin and another ancient Austrian variety called Saint Georgen. It can also be found in the northeastern part of Italy, in Germany, Hungary, Romania, Russia, the Czech Republic, Slovakia, Moravia, Croatia, the United States (Oregon, Maryland, etc.), Australia, New Zealand and Canada.
Last vintages of this wine
The best vintages of Bastardo Roşu Demidulce from Winery Bostavan are 2010, 2008, 0, 2017 and 2015.
Informations about the Winery Bostavan
The Winery Bostavan is one of of the world's greatest estates. It offers 96 wines for sale in the of Etulia to come and discover on site or to buy online.
The wine region of Etulia
L'IGP Codru est une appellation viticole qui couvre approximativement le tiers Central de la République de Moldavie, s'étendant de la frontière avec la Roumanie à celle avec l'Ukraine de l'autre côté du pays. La région est surtout associée à des vins blancs et mousseux de grande qualité. Les raisins blancs représentent environ 63 % des plantations. Les principales variétés blanches sont (dans l'ordre des surfaces plantées) le Chardonnay, le Riesling, le Sauvignon Blanc, l'Aligoté, le Muscat Ottonel, le Rkatsiteli et le Feteasca Alba.
The word of the wine: INAO glass
Glass adapted to wine tasting, created in the 1970s by the Institut national des appellations d'origine. At the time, it had the advantage of offering a standardised tool to all tasters. It is characterized by a wide base that allows for good ventilation and a narrow mouth (opening of the glass) to concentrate the aromas. Many high-performance glasses have been created based on this model.
