Winery Castel BolovanuSoare
Red wine
This wine generally goes well with poultry, beef or lamb.
The Soare of the Winery Castel Bolovanu is in the top 60 of wines of Romania and in the top 5 of wines of Samburesti.
Wine flavors and olphactive analysis
On the nose the Soare of Winery Castel Bolovanu in the region of Samburesti often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or spices.
Food and wine pairings with Soare
Pairings that work perfectly with Soare
Original food and wine pairings with Soare
The Soare of Winery Castel Bolovanu matches generally quite well with dishes of beef, lamb or spicy food such as recipes of steak tartare, tanjia (lamb shoulder confit) or hawaiian pizza.
Details and technical informations about Winery Castel Bolovanu's Soare.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Soare from Winery Castel Bolovanu are 2017, 2013, 2009, 2006 and 2012.
Informations about the Winery Castel Bolovanu
The Winery Castel Bolovanu is one of of the world's greatest estates. It offers 7 wines for sale in the of Samburesti to come and discover on site or to buy online.
The wine region of Samburesti
Romanian DOC of Oltenia on the hills of Sâmburesti (Olt valley), iron-rich stony soils. Cabernet Sauvignon historic signature in red: deep ruby, blackcurrant, black cherry, plum, leather and herbal-spice touch, firm tannins, vigour and superb ageing — a benchmark of Romanian Cabernet. Merlot supple, fine Pinot Noir and Burgund Mare as complements. Terroir introduced in the 19th century by the French.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
