Winery Mileştii MiciRoşu de Mileştii Mici
Red wine
This wine generally goes well with poultry, beef or lamb.
The Roşu de Mileştii Mici of the Winery Mileştii Mici is in the top 90 of wines of Moldavie.
Wine flavors and olphactive analysis
On the nose the Roşu de Mileştii Mici of Winery Mileştii Mici in the region of Moldavie often reveals types of flavors of earth, oak or red fruit.
Food and wine pairings with Roşu de Mileştii Mici
Pairings that work perfectly with Roşu de Mileştii Mici
Original food and wine pairings with Roşu de Mileştii Mici
The Roşu de Mileştii Mici of Winery Mileştii Mici matches generally quite well with dishes of beef, lamb or spicy food such as recipes of meat and goat pie, moroccan lamb shoulder or panga curry.
Details and technical informations about Winery Mileştii Mici's Roşu de Mileştii Mici.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Roşu de Mileştii Mici from Winery Mileştii Mici are 2011, 2007
Informations about the Winery Mileştii Mici
The Winery Mileştii Mici is one of of the world's greatest estates. It offers 63 wines for sale in the of Moldavie to come and discover on site or to buy online.
The wine region of Moldavie
Ancestral vineyard with identity grapes. Fetească Neagră, great Moldovan red reference: deep with notes of ripe plum, black cherry, spice and tobacco, melted tannins. Lighter, more floral Rară Neagră (Băbească). Dense tinctorial Saperavi.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
