Château PurcariRosu de Purcari
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Malbec and the Merlot.
This wine generally goes well with poultry, beef or game (deer, venison).
The Rosu de Purcari of the Château Purcari is in the top 10 of wines of Moldova and in the top 10 of wines of Moldavie.
Wine flavors and olphactive analysis
On the nose the Rosu de Purcari of Château Purcari in the region of Moldavie often reveals types of flavors of cherry, oaky or smoke and sometimes also flavors of blackberry, blueberry or red fruit.
Food and wine pairings with Rosu de Purcari
Pairings that work perfectly with Rosu de Purcari
Original food and wine pairings with Rosu de Purcari
The Rosu de Purcari of Château Purcari matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of wild boar with honey, seven o'clock leg of lamb or rabbit with kriek and cherries.
Details and technical informations about Château Purcari's Rosu de Purcari.
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 Rosu de Purcari from Château Purcari are 2016, 2015, 2013, 2012 and 2010.
Informations about the Château Purcari
The Château Purcari is one of of the world's greatest estates. It offers 41 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
