Winery MatyasCabernet Dorsa
wine
This wine generally goes well with
The Cabernet Dorsa of the Winery Matyas is in the top 0 of wines of Sachsen.
Details and technical informations about Winery Matyas's Cabernet Dorsa.
Discover the grape variety: Gros Cabernet
A very old variety grown in the Bordeaux region, where it originated. It is the result of a natural intraspecific cross between iron and black txakoli, although this has yet to be confirmed, especially as the latter has the same synonym (h)ondarrabi beltza, which is also attributed to cabernet franc. According to genetic analyses carried out in Montpellier (Hérault), gros Cabernet is the mother of carmenère. Almost unknown in other French wine regions, gros Cabernet is no longer replanted and is therefore in danger of disappearing. It can sometimes be found in isolated strains in very old vines, in Germany, in the south of Australia, and can now be found in wine conservatories in the south-west of France, ... .
Informations about the Winery Matyas
The Winery Matyas is one of of the world's great estates. It offers 27 wines for sale in the of Sachsen to come and discover on site or to buy online.
The wine region of Sachsen
Sachsen (Saxony) in eastern Germany is one of the world's Northernmost wine regions, located at a latitude of 51 degrees north. The roughly 493 hectares (1,218ac) of vines in the region are planted aLong a 25 mile (40km) stretch of the Elbe river valley, from Pillnitz near the city of Dresden, in a north-easterly direction to Diesbar-Seusslitz, just downstream of the city of Meissen. Despite its northerly location, Sachsen has a long history of viticulture, with the earliest documents of wine-growing around Meissen dating to 1161. Since Germany's reunification in 1990, great enthusiasm has gone into building and developing the Sachsen wine industry; there are many part-time growers and an enthusiastic local market.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
