Winery Francuska Vinarija - Estelle et Cyrille BongiraudObecanje
Red wine
This wine generally goes well with beef
The Obecanje of the Winery Francuska Vinarija - Estelle et Cyrille Bongiraud is in the top 70 of wines of Serbia and in the top 50 of wines of Central Serbia.
Wine flavors and olphactive analysis
On the nose the Obecanje of Winery Francuska Vinarija - Estelle et Cyrille Bongiraud in the region of Central Serbia often reveals types of flavors of minerality, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Obecanje
Pairings that work perfectly with Obecanje
Original food and wine pairings with Obecanje
The Obecanje of Winery Francuska Vinarija - Estelle et Cyrille Bongiraud matches generally quite well with dishes of beef such as recipes of quick beef bourguignon.
Details and technical informations about Winery Francuska Vinarija - Estelle et Cyrille Bongiraud's Obecanje.
Discover the grape variety: Gamay noir
Light, juicy reds, low in tannins with crunchy freshness, showing aromas of wild strawberry, raspberry, banana (from carbonic maceration) and peony. Easy-drinking style of Beaujolais Nouveau, more structured and mineral on the granites of the ten crus (Morgon, Moulin-à-Vent, Fleurie, Brouilly). Also in Touraine, Auvergne and Swiss Romande. A Burgundian variety, a cross of Pinot Noir × Gouais Blanc.
Last vintages of this wine
The best vintages of Obecanje from Winery Francuska Vinarija - Estelle et Cyrille Bongiraud are 2016, 2017, 2011, 2009 and 2013.
Informations about the Winery Francuska Vinarija - Estelle et Cyrille Bongiraud
The Winery Francuska Vinarija - Estelle et Cyrille Bongiraud is one of of the world's greatest estates. It offers 9 wines for sale in the of Central Serbia to come and discover on site or to buy online.
The wine region of Central Serbia
Wine heart of Serbia, mosaic vineyards between 200-500 m on the Morava valleys. Signature Prokupac, an autochthonous grape documented since the 14th c. : deep ruby reds with signature notes of red fruits (cherry, raspberry), sweet spices, dried herbs and a peppery touch, balanced tannins and a fresh palate — a Serbian identity. Also dense, fleshy Vranac (blackberry, leather), aromatic Tamjanika (local Muscat).
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.
