Winery DamenaDamena Belite Kamani Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Damena Belite Kamani Cabernet Sauvignon
Pairings that work perfectly with Damena Belite Kamani Cabernet Sauvignon
Original food and wine pairings with Damena Belite Kamani Cabernet Sauvignon
The Damena Belite Kamani Cabernet Sauvignon of Winery Damena matches generally quite well with dishes of beef, lamb or spicy food such as recipes of shoulder of suckling lamb confit with herbs, leg of lamb cooked in yoghurt / tave kosi (albania) or shrimp with curry express.
Details and technical informations about Winery Damena's Damena Belite Kamani Cabernet Sauvignon.
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 Damena Belite Kamani Cabernet Sauvignon from Winery Damena are 0
Informations about the Winery Damena
The Winery Damena is one of of the world's greatest estates. It offers 5 wines for sale in the of Thracian Valley to come and discover on site or to buy online.
The wine region of Thracian Valley
Bulgaria's largest wine region, land of identity-driven reds. Signature Mavrud around Plovdiv: a structured, tannic red with notes of blackberry, candied plum, dry herbs, leather and spices, long ageing. Fleshy, deep Rubin (Nebbiolo × Syrah cross), supple, fruity Pamid, dense Melnik 55. Aromatic Red Misket whites (rose, citrus).
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
