Winery MileticImpresija Cuvee
Red wine
This wine generally goes well with beef and game (deer, venison).
The Impresija Cuvee of the Winery Miletic is in the top 5 of wines of West Morava.
Wine flavors and olphactive analysis
On the nose the Impresija Cuvee of Winery Miletic in the region of West Morava often reveals types of flavors of oak.
Food and wine pairings with Impresija Cuvee
Pairings that work perfectly with Impresija Cuvee
Original food and wine pairings with Impresija Cuvee
The Impresija Cuvee of Winery Miletic matches generally quite well with dishes of beef or game (deer, venison) such as recipes of boeuf lôc lac (cambodia) or quinoa patties with courgettes and fresh goat cheese.
Details and technical informations about Winery Miletic's Impresija Cuvee.
Discover the grape variety: Merlot
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Last vintages of this wine
The best vintages of Impresija Cuvee from Winery Miletic are 2015, 0, 2016
Informations about the Winery Miletic
The Winery Miletic is one of of the world's greatest estates. It offers 9 wines for sale in the of West Morava to come and discover on site or to buy online.
The wine region of West Morava
Central Serbian wine region (Western Morava valley, Kraljevo, Trstenik, Župa route), temperate continental climate. Native Prokupac as signature red and rosé king — vivid cherry, raspberry, red fruits and a spiced-balsamic touch, round tannins. Structured Vranac with black fruits and leather. Merlot, Cabernet and Pinot Noir as complements.
The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
