Winery MaurerBakator
White wine
This wine generally goes well with
The Bakator of the Winery Maurer is in the top 20 of wines of Subotica-Horgos.
Details and technical informations about Winery Maurer's Bakator.
Discover the grape variety: Rabo de Ovelha
Lively and fresh dry whites with a pale golden robe, a supple palate and preserved acidity, with signature aromas of citrus (lemon), green apple, white flowers and Mediterranean herbal notes. A thirst-quenching Iberian profile to drink young. A traditional component of Portuguese white blends from the Tejo, Alentejo and Douro, expressing the identity of central Portugal. Native Portuguese white grape, whose name means "sheep's tail".
Last vintages of this wine
The best vintages of Bakator from Winery Maurer are 0
Informations about the Winery Maurer
The Winery Maurer is one of of the world's great estates. It offers 55 wines for sale in the of Subotica-Horgos to come and discover on site or to buy online.
The wine region of Subotica-Horgos
Serbian wine region at the extreme north of the country in Vojvodina (Hungarian border), Pannonian plain on draining sandy soils, continental climate, Hungarian influence. Riesling is the signature white — dry and taut with citrus, white peach, white flowers and a sandy mineral touch, saline finish. Indigenous Kadarka as a light, fruity red (cherry, raspberry, paprika, fine tannins). Cabernet Sauvignon and Chardonnay as complements.
The wine region of Vojvodina
Vast northern Serbian region on the Pannonian plain, dominated by Fruška Gora overlooking the Danube, sandy soils, temperate continental climate. Predominantly white production — Grašac (Welschriesling) as the signature white: light and refreshing with delicate citrus, white flowers and a floral touch, balanced acidity. Chardonnay, Sauvignon and Pinot Blanc as complements. Merlot, native Probus and Bordeaux blends as modern reds.
The word of the wine: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
