Chateau CristiBravoure Roşu Sec
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Feteasca neagra.
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Bravoure Roşu Sec of Chateau Cristi in the region of Moldavie often reveals types of flavors of non oak, earth or oak and sometimes also flavors of red fruit.
Food and wine pairings with Bravoure Roşu Sec
Pairings that work perfectly with Bravoure Roşu Sec
Original food and wine pairings with Bravoure Roşu Sec
The Bravoure Roşu Sec of Chateau Cristi matches generally quite well with dishes of beef, lamb or spicy food such as recipes of fillet of beef with morels, ghormeh sabzi (iranian herbed lamb stew) or turkey escalope with curry.
Details and technical informations about Chateau Cristi's Bravoure Roşu Sec.
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 Bravoure Roşu Sec from Chateau Cristi are 2020, 0
Informations about the Chateau Cristi
The Chateau Cristi is one of of the world's greatest estates. It offers 8 wines for sale in the of Moldavie to come and discover on site or to buy online.
The wine region of Moldavie
Ancestral vineyard with identity grapes. Fetească Neagră, great Moldovan red reference: deep with notes of ripe plum, black cherry, spice and tobacco, melted tannins. Lighter, more floral Rară Neagră (Băbească). Dense tinctorial Saperavi.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
