Winery Pik OplenacMonarh Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
The Monarh Cabernet Sauvignon of the Winery Pik Oplenac is in the top 10 of wines of &Scaronumadija-Great Morava.
Food and wine pairings with Monarh Cabernet Sauvignon
Pairings that work perfectly with Monarh Cabernet Sauvignon
Original food and wine pairings with Monarh Cabernet Sauvignon
The Monarh Cabernet Sauvignon of Winery Pik Oplenac matches generally quite well with dishes of beef, lamb or spicy food such as recipes of venison stew with red wine, roast lamb with thyme or coconut chicken.
Details and technical informations about Winery Pik Oplenac's Monarh Cabernet Sauvignon.
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 Monarh Cabernet Sauvignon from Winery Pik Oplenac are 2015, 0
Informations about the Winery Pik Oplenac
The Winery Pik Oplenac is one of of the world's greatest estates. It offers 28 wines for sale in the of &Scaronumadija-Great Morava to come and discover on site or to buy online.
The wine region of &Scaronumadija-Great Morava
Heart of central Serbia between the Sava, Danube and Morava rivers, moderate continental climate, vineyards at 100–1,130 m. Prokupac is the flagship red — a native variety in full revival: supple and fruity with notes of red cherry, raspberry, plum, herbs and a spicy touch, fine tannins and fresh acidity — Serbia's national emblem. Smederevka and aromatic Tamjanika (local Muscat) lead the whites. Cabernet, Merlot and Pinot Noir at Oplenac.
The word of the wine: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
