Winery KroloCrljenak Kaštelanski
Red wine
This wine generally goes well with beef, lamb or goat cheese.
Wine flavors and olphactive analysis
On the nose the Crljenak Kaštelanski of Winery Krolo in the region of Dalmatian Coast often reveals types of flavors of non oak, oak or spices and sometimes also flavors of black fruit.
Food and wine pairings with Crljenak Kaštelanski
Pairings that work perfectly with Crljenak Kaštelanski
Original food and wine pairings with Crljenak Kaštelanski
The Crljenak Kaštelanski of Winery Krolo matches generally quite well with dishes of beef, lamb or goat cheese such as recipes of beef with cider, pumpkin parmentier hash or pizza with gizzards, duck breast, goat cheese & honey.
Details and technical informations about Winery Krolo's Crljenak Kaštelanski.
Discover the grape variety: Zinfandel
Generous, high-alcohol reds with a dark robe and indulgent palate, showing aromas of stewed blackberry, raspberry, black pepper, liquorice, cinnamon and cooked fruit. Also vinified as a popular sweet rosé (White Zinfandel). Star of California (Lodi, Sonoma, Dry Creek Valley, Paso Robles) with sought-after century-old vines. Identical to Italian Primitivo and Croatian Crljenak Kaštelanski by DNA analysis.
Last vintages of this wine
The best vintages of Crljenak Kaštelanski from Winery Krolo are 2016, 2015, 0
Informations about the Winery Krolo
The Winery Krolo is one of of the world's greatest estates. It offers 8 wines for sale in the of Dalmatian Coast to come and discover on site or to buy online.
The wine region of Dalmatian Coast
Croatia's Adriatic coast, native identity grapes in full revival. Signature Plavac Mali: powerful, sun-soaked reds with notes of candied blackberry, black plum, dried fig, garrigue, tobacco and spices, firm tannins and a warm palate — at its peak in Dingač and Postup (Pelješac). Also dense Babić. Ample, aromatic Pošip whites (pear, honey, fennel), lively Maraština, mineral Debit.
The word of the wine: Muscat blanc à petits grains
A white grape variety cultivated since antiquity on the shores of the Mediterranean, it is considered the noblest of the muscats. It is mainly used to make sweet wines, often from mutage. In France, it is the sole variety used in many natural sweet wines: muscat-de-frontignan, muscat-de-mireval, muscat-de-lunel, muscat-de-saint-jean-de-minervois, muscat-de-beaumes-de-venise, muscat-du-cap-corse. Combined with Muscat d'Alexandrie, it gives Muscat-de-Rivesaltes. It is also used to make sparkling white wines (clairette-de-die; moscato d'asti and asti spumante in Italy) and dry wines (alsace-muscat). Powerfully aromatic and complex, its wines evoke fresh grapes, roses, exotic fruits, citrus fruits and spices.
