Winery KoglVinum Vidi Vici White
White wine
This wine generally goes well with vegetarian, poultry or veal.
The Vinum Vidi Vici White of the Winery Kogl is in the top 80 of wines of Podravje.
Wine flavors and olphactive analysis
Food and wine pairings with Vinum Vidi Vici White
Pairings that work perfectly with Vinum Vidi Vici White
Original food and wine pairings with Vinum Vidi Vici White
The Vinum Vidi Vici White of Winery Kogl matches generally quite well with dishes of veal, rich fish (salmon, tuna etc) or shellfish such as recipes of white wine fondue, pan-fried salmon papillote or rice with seafood.
Details and technical informations about Winery Kogl's Vinum Vidi Vici White.
Discover the grape variety: Barbaroux
Barbaroux rosé is a grape variety that originated in France (Provence). 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 large bunches and large grapes. Barbaroux rosé can be found in several vineyards: Provence & Corsica, South-West, Cognac, Bordeaux, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Vinum Vidi Vici White from Winery Kogl are 2018, 2019, 0, 2016 and 2017.
Informations about the Winery Kogl
The Winery Kogl is one of of the world's greatest estates. It offers 25 wines for sale in the of Podravje to come and discover on site or to buy online.
The wine region of Podravje
Podravje is Slovenia's largest and most productive wine region. It is located towards the eastern half of the country, and Centers around the key towns of Maribor and Ormoz. With roughly 11,000 hectares (30,000 acres) of Vineyard">Vineyard, Podravje has twice as much land under vine as its western neighbor, Posavje. More than just a local center of activity, Maribor has Long been a wine center for this region of Europe as a whole.
The word of the wine: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
