Château BurgozoneSyrah
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Syrah of the Château Burgozone is in the top 10 of wines of Danubian Plains.
Wine flavors and olphactive analysis
On the nose the Syrah of Château Burgozone in the region of Danubian Plains often reveals types of flavors of non oak, earth or oak.
Food and wine pairings with Syrah
Pairings that work perfectly with Syrah
Original food and wine pairings with Syrah
The Syrah of Château Burgozone matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef bobotie, lamb fillet with monbazillac or korma chicken (india).
Details and technical informations about Château Burgozone's Syrah.
Discover the grape variety: Perricone
Structured, intensely colored reds with a deep dark ruby robe, firm tannins and a dense palate, with signature aromas of black fruits (blackberry, blackcurrant), black cherry, spices, Mediterranean garrigue and balsamic notes. Sunny Sicilian profile with fine ageing potential. Traditional component of Sicilian blends and star of Eloro DOC, embodying the viticultural heritage of western Sicily. Indigenous black variety from Palermo.
Last vintages of this wine
The best vintages of Syrah from Château Burgozone are 2015, 2012, 2016, 2011 and 2014.
Informations about the Château Burgozone
The Château Burgozone is one of of the world's greatest estates. It offers 37 wines for sale in the of Danubian Plains to come and discover on site or to buy online.
The wine region of Danubian Plains
One of two Bulgarian IGPs (between the Danube, Balkans and Black Sea), ~30% of national production. Temperate continental climate, fertile chernozem soils. Gamza (Kadarka) the red signature: deep and lightly spiced with wild red and black fruits, plum, walnut, vanilla and a peppery touch, melted tannins — a balanced everyday wine. Light Pamid, Cabernet Sauvignon and Merlot as complements.
The word of the wine: Rancio
Odour and taste characteristic of certain wines that have undergone oxidative maturation, i.e. in contact with oxygen (vin jaune du Jura, dry rancio du Roussillon, maury, banyuls, rivesaltes, etc.).
