Winery Hvar HillsPharos Maximvs Plavac Mali
Red wine
This wine generally goes well with
The Pharos Maximvs Plavac Mali of the Winery Hvar Hills is in the top 20 of wines of Croatia and in the top 10 of wines of Dalmatian Coast.
Wine flavors and olphactive analysis
On the nose the Pharos Maximvs Plavac Mali of Winery Hvar Hills in the region of Dalmatian Coast often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, black fruit or dried fruit.
Details and technical informations about Winery Hvar Hills's Pharos Maximvs Plavac Mali.
Discover the grape variety: Plavac mali
Croatian Dalmatia more precisely. It can also be found in Greece (Macedonia), Montenegro, Italy, Bulgaria and Romania. According to genetic analyses conducted by the California University of Davis (United States), it is the result of an intraspecific cross between zinfandel (called crljenak kastelanski or pribidag in Croatia) and dobricic, another Croatian grape variety that is now somewhat endangered. - Synonyms: pagadebit veliki, sarak, zelenak (for all the synonyms of the grape varieties, click here!).
Last vintages of this wine
The best vintages of Pharos Maximvs Plavac Mali from Winery Hvar Hills are 2013, 0, 2012, 2015
Informations about the Winery Hvar Hills
The Winery Hvar Hills is one of of the world's greatest estates. It offers 6 wines for sale in the of Dalmatian Coast to come and discover on site or to buy online.
The wine region of Dalmatian Coast
The wine region of Dalmatian Coast of Croatia. Wineries and vineyards like the Domaine Bibich or the Domaine Boškinac produce mainly wines red and white. The most planted grape varieties in the region of Dalmatian Coast are Plavac mali, Merlot and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Dalmatian Coast often reveals types of flavors of pineapple, black currant or cola and sometimes also flavors of dark fruit, cinnamon or prune.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
