Winery Massandra (Массандра)Madera Crimean (Мадера Крымская)
Natural sweet wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Madera Crimean (Мадера Крымская) of Winery Massandra (Массандра) in the region of Crimea often reveals types of flavors of non oak, oak.
Details and technical informations about Winery Massandra (Массандра)'s Madera Crimean (Мадера Крымская).
Discover the grape variety: Persan
Persan noir is a grape variety that originated in France (Savoie). 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. The Persan Noir can be found in several vineyards: South-West, Cognac, Bordeaux, Savoie & Bugey, Provence & Corsica, Rhone Valley, Loire Valley, Beaujolais.
Last vintages of this wine
The best vintages of Madera Crimean (Мадера Крымская) from Winery Massandra (Массандра) are 2013, 2010, 2011, 2008 and 2018.
Informations about the Winery Massandra (Массандра)
The Winery Massandra (Массандра) is one of of the world's great estates. It offers 99 wines for sale in the of Crimea to come and discover on site or to buy online.
The wine region of Crimea
Turkey, located on the Anatolian peninsula between the Mediterranean and the Black Sea, produces more grapes than any other country in the world. However, only a very small proportion of these grapes are made into wine; as a predominantly Muslim nation, Turkey's per capita Alcohol consumption is very low. The lack of wine production in Turkey is highly ironic, as wine historians believe that viticulture and winemaking originated in this Part of the world. Archaeological projects in Turkey and neighboring countries in the Levant have uncovered evidence suggesting that primitive VineBreeding was part of life here more than 6,000 years ago, which explains the abundance of wine grapes (vinifera).
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
