Winery KatarzynaSeven Grapes
This wine is a blend of 7 varietals which are the Cabernet franc, the Cabernet-Sauvignon, the Malbec, the Mavrud, the Syrah, the Tempranillo and the Merlot.
This wine generally goes well with
The Seven Grapes of the Winery Katarzyna is in the top 50 of wines of Thracian Valley.
Wine flavors and olphactive analysis
On the nose the Seven Grapes of Winery Katarzyna in the region of Thracian Valley often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Details and technical informations about Winery Katarzyna's Seven Grapes.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Last vintages of this wine
The best vintages of Seven Grapes from Winery Katarzyna are 2017, 2020, 2016, 2019 and 2018.
Informations about the Winery Katarzyna
The Winery Katarzyna is one of of the world's greatest estates. It offers 107 wines for sale in the of Thracian Valley to come and discover on site or to buy online.
News related to this wine
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The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).