Winery Vino BudimirLila Prokupac Boje
Red wine
This wine generally goes well with
The Lila Prokupac Boje of the Winery Vino Budimir is in the top 70 of wines of Serbia and in the top 60 of wines of Central Serbia.
Wine flavors and olphactive analysis
On the nose the Lila Prokupac Boje of Winery Vino Budimir in the region of Central Serbia often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or spices.
Details and technical informations about Winery Vino Budimir's Lila Prokupac Boje.
Discover the grape variety: Aramon
Aramon noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and very large grapes. Aramon noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Lila Prokupac Boje from Winery Vino Budimir are 2011, 2008, 0, 2010 and 2009.
Informations about the Winery Vino Budimir
The Winery Vino Budimir is one of of the world's greatest estates. It offers 16 wines for sale in the of Central Serbia to come and discover on site or to buy online.
The wine region of Central Serbia
The wine region of Central Serbia of Serbia. Wineries and vineyards like the Domaine Matalj Vinarija or the Domaine Aleksandrovic produce mainly wines red, white and pink. The most planted grape varieties in the region of Central Serbia are Cabernet-Sauvignon, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Central Serbia often reveals types of flavors of minerality, oil or cheese and sometimes also flavors of floral, cream or smoke.
The word of the wine: Free-run wine
The free-run wine is the wine that flows out of the vat by gravity at the time of running off. The marc soaked in wine is then pressed to extract a rich and tannic wine. Free-run wine and press wine are then aged separately and eventually blended by the winemaker in proportions defined according to the type of wine being made.
