Winery MarsovinCaravaggio Cabernet Franc Superior
Red wine
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Caravaggio Cabernet Franc Superior
Pairings that work perfectly with Caravaggio Cabernet Franc Superior
Original food and wine pairings with Caravaggio Cabernet Franc Superior
The Caravaggio Cabernet Franc Superior of Winery Marsovin matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of beef in white wine, cannelloni of meat or rabbit stew the old fashioned way.
Details and technical informations about Winery Marsovin's Caravaggio Cabernet Franc Superior.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Caravaggio Cabernet Franc Superior from Winery Marsovin are 0, 2011
Informations about the Winery Marsovin
The Winery Marsovin is one of of the world's great estates. It offers 132 wines for sale in the of Malta to come and discover on site or to buy online.
The wine region of Malta
Mediterranean archipelago south of Sicily (DOK Malta and Gozo), limestone soils, dry windy climate. Two rare indigenous signatures. Girgentina in light, fresh whites (green apple, citrus, white flowers, almond, saline touch), often blended with Chardonnay. Ġellewża in round, fruity reds (cherry, raspberry, plum, spice), supple tannins — made into sparkling rosés or blended with Syrah/Cabernet.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
