Winery KabolaSupremo
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Terrano and the Merlot.
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Supremo
Pairings that work perfectly with Supremo
Original food and wine pairings with Supremo
The Supremo of Winery Kabola matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of fleischnacka leaf, traditional lamb couscous (from algeria) or rabbit with cider and apples.
Details and technical informations about Winery Kabola's Supremo.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Supremo from Winery Kabola are 0, 2015
Informations about the Winery Kabola
The Winery Kabola is one of of the world's greatest estates. It offers 12 wines for sale in the of Istra to come and discover on site or to buy online.
The wine region of Istra
The wine region of Istra of Croatia. Wineries and vineyards like the Domaine Meneghetti or the Domaine Medea produce mainly wines white, red and sweet. The most planted grape varieties in the region of Istra are Terrano, Merlot and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Istra often reveals types of flavors of pineapple, quince or hay and sometimes also flavors of grass, honeysuckle or truffle.
The word of the wine: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
