Winery Fotisal (Фотисаль)Бастардо (Bastardo)
Red wine
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Бастардо (Bastardo)
Pairings that work perfectly with Бастардо (Bastardo)
Original food and wine pairings with Бастардо (Bastardo)
The Бастардо (Bastardo) of Winery Fotisal (Фотисаль) matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of boeuf lôc lac (cambodia), baked lamb neck on a bed of vegetables and grapes or aiguillettes of duck with paprika and pan-fried ceps.
Details and technical informations about Winery Fotisal (Фотисаль)'s Бастардо (Bastardo).
Discover the grape variety: Graisse
Graisse blanc is a grape variety that originated in France (South West). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. It should be noted that this grape variety can also be used for the elaboration of eaux de vie. The Graisse blanc can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Бастардо (Bastardo) from Winery Fotisal (Фотисаль) are 2016, 0
Informations about the Winery Fotisal (Фотисаль)
The Winery Fotisal (Фотисаль) is one of of the world's great estates. It offers 57 wines for sale in the of Кубань to come and discover on site or to buy online.
The wine region of Кубань
The wine region of Кубань of Russia. Wineries and vineyards like the Domaine Fanagoria (Фанагория) or the Domaine Fanagoria (Фанагория) produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Кубань are Cabernet-Sauvignon, Chardonnay and Merlot, they are then used in wines in blends or as a single variety. On the nose of Кубань often reveals types of flavors of oaky, jam or bell pepper and sometimes also flavors of red fruit, blackberry or blueberry.
The word of the wine: Aroma
A pleasant smell that can be primary (or varietal, i.e. characteristic of the grape), secondary (resulting from fermentation) or tertiary (resulting from the aging of the wine in the bottle).
