Winery CarlevanaRubinus Raritet
Red wine
This wine is a blend of 5 varietals which are the Cabernet-Sauvignon, the Malbec, the Feteasca neagra, the Pinot noir and the Merlot.
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Rubinus Raritet of Winery Carlevana in the region of Moldavie often reveals types of flavors of earth, black fruit.
Food and wine pairings with Rubinus Raritet
Pairings that work perfectly with Rubinus Raritet
Original food and wine pairings with Rubinus Raritet
The Rubinus Raritet of Winery Carlevana matches generally quite well with dishes of beef, lamb or veal such as recipes of beef stew, leg or shoulder of lamb with honey and thyme or blanquette of veal in the old way (self-cooker).
Details and technical informations about Winery Carlevana's Rubinus Raritet.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). 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 small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Rubinus Raritet from Winery Carlevana are 2018, 0, 2015
Informations about the Winery Carlevana
The Winery Carlevana is one of of the world's greatest estates. It offers 33 wines for sale in the of Moldavie to come and discover on site or to buy online.
The wine region of Moldavie
Moldova is a landlocked country in Eastern Europe, one of many former Soviet states in that region. It is separated from the western shores of the Black Sea by the province of Odessa in Southern Ukraine and Lies just North of Romania and Bulgaria). Moldova gained independence from Russia in 1991. It is now officially called the Republic of Moldova.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
