Winery Два Сердца - Two HeartsКаберне Фран (Cabernet Franc)
Red wine
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Каберне Фран (Cabernet Franc)
Pairings that work perfectly with Каберне Фран (Cabernet Franc)
Original food and wine pairings with Каберне Фран (Cabernet Franc)
The Каберне Фран (Cabernet Franc) of Winery Два Сердца - Two Hearts matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of rosbeef casserole mamie, wild boar stew or the garbure.
Details and technical informations about Winery Два Сердца - Two Hearts's Каберне Фран (Cabernet Franc).
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Каберне Фран (Cabernet Franc) from Winery Два Сердца - Two Hearts are 2018, 0, 2017, 2016
Informations about the Winery Два Сердца - Two Hearts
The Winery Два Сердца - Two Hearts is one of of the world's greatest estates. It offers 16 wines for sale in the of Кубань to come and discover on site or to buy online.
The wine region of Кубань
Russia's leading wine region (Krasnodar Krai) between the Black Sea and Sea of Azov, ~50% of Russian wine. Mediterranean to sub-tropical climate. Firm signature Cabernet Sauvignon with signature notes of cassis, blackberry, cedar and a spicy touch, structured tannins. Round Merlot (plum, cherry), dense Saperavi (black cherry, ink), native Krasnostop (blackberry, pepper).
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.
