Ciflik Winery - Cabernet Sauvignon Dry Red

Ciflik WineryCabernet Sauvignon Dry Red

The Cabernet Sauvignon Dry Red of Ciflik Winery is a wine from the region of Skopje.
This wine generally goes well with
The Cabernet Sauvignon Dry Red of the Ciflik Winery is in the top 0 of wines of Skopje.

Details and technical informations about Ciflik Winery's Cabernet Sauvignon Dry Red.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Rousse

It is said to have originated in the Vallée du Gier, south-west of Lyon, and is found only in this region, like the Mornen, with which it has long been associated. It disappeared from the vineyard a long time ago, but is currently being recognized thanks to the association for the restoration and development of the Coteaux du Gier vineyard (A.R.D.V.C.G). A few vines still remain in a mixture in very old plots.

Informations about the Ciflik Winery

The winery offers 8 different wines.
Its wines get an average rating of 3.2.
It is in the top 5 of the best estates in the region
It is located in Skopje
Find the Ciflik Winery on Facebook

The Ciflik Winery is one of of the world's greatest estates. It offers 7 wines for sale in the of Skopje to come and discover on site or to buy online.

Top wine Skopje
In the top 900 of of Macedonia wines
In the top 150 of of Skopje wines
In the top 700000 of wines
In the top 1500000 wines of the world

The wine region of Skopje

The wine region of Skopje of Macedonia. Wineries and vineyards like the Domaine Kamnik or the Domaine Kamnik produce mainly wines red, white and pink. The most planted grape varieties in the region of Skopje are Cabernet-Sauvignon, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Skopje often reveals types of flavors of cherry, clove or jam and sometimes also flavors of leather, dark chocolate or cocoa.

The word of the wine: Presses

The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.

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