Winery BovinPetit Verdot
Red wine
This wine generally goes well with beef and mature and hard cheese.
The Petit Verdot of the Winery Bovin is in the top 80 of wines of Macedonia and in the top 50 of wines of Povardarie.
Wine flavors and olphactive analysis
On the nose the Petit Verdot of Winery Bovin in the region of Povardarie often reveals types of flavors of oak, black fruit.
Food and wine pairings with Petit Verdot
Pairings that work perfectly with Petit Verdot
Original food and wine pairings with Petit Verdot
The Petit Verdot of Winery Bovin matches generally quite well with dishes of beef or mature and hard cheese such as recipes of chickpeas spanish style or real savoyard fondue.
Details and technical informations about Winery Bovin's Petit Verdot.
Discover the grape variety: Petit Verdot
Dark, full-bodied reds with tight tannins and inky colour, showing aromas of blackberry, violet, gentle spice, liquorice and mentholated balsamic notes. Contributes colour, structure and aromatic freshness to great Médoc blends (Palmer, Léoville-Las Cases) where it remains a minority. Also vinified as a single variety in Spain (La Mancha), California, Australia and Argentina. A late-ripening Bordeaux variety.
Last vintages of this wine
The best vintages of Petit Verdot from Winery Bovin are 2013, 2010, 0, 2015
Informations about the Winery Bovin
The Winery Bovin is one of of the world's great estates. It offers 45 wines for sale in the of Povardarie to come and discover on site or to buy online.
The wine region of Povardarie
Largest wine region of North Macedonia (85% of production), central Vardar valley, Mediterranean-continental climate. Vranec is the signature red king: deep and fruity with blackberry, black cherry, plum, chocolate, tobacco, leather and spices, fleshy tannins and sunny palate — national identity. Kratošija (Zinfandel relative) fleshy, local Stanušina finer. Smederevka crisp white, Žilavka broad, Temjanika floral and musky.
The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
