Winery BovinVranec
Red wine
This wine generally goes well with
The Vranec of the Winery Bovin is in the top 60 of wines of Macedonia and in the top 40 of wines of Tikve&scaron.
Wine flavors and olphactive analysis
On the nose the Vranec of Winery Bovin in the region of Tikve&scaron often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Details and technical informations about Winery Bovin's Vranec.
Discover the grape variety: Glera
It is said to be of Slovenian origin, where it is cultivated under the name of Prosekar, also known for a long time in Italy under the name of Glera. It should not be confused with prosecco lungo - although there is a family link - and prosecco nostrano, which is none other than Tuscany's malvasia. Note that Vitouska - another Italian grape variety - is the result of a natural intraspecific cross between Tuscan malvasia and Prosecco. Under the name of Glera, it is registered in the Official Catalogue of wine grape varieties list A. It can be found in practically all of the former Yugoslavia, and more surprisingly in Argentina, but is virtually unknown in France.
Last vintages of this wine
The best vintages of Vranec from Winery Bovin are 2011, 2014, 2013, 2012 and 0.
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 Tikve&scaron to come and discover on site or to buy online.
The wine region of Tikve&scaron
The Republic of NorthMacedonia">Macedonia is a country located in the heart of the Balkan Peninsula in Southeastern Europe. It is quite distinct from modern Greek Macedonia, with which it shares a border of over 160 kilometres (100 miles). The wine industry is dominated by red wines. Production is centered on two indigenous Grape varieties (Vranac and Kratosija), as well as a few international varieties such as the ubiquitous Bordeaux varieties Cabernet Sauvignon and Merlot.
The word of the wine: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
