Winery Popova KulaProkupec
Red wine
This wine generally goes well with
The Prokupec of the Winery Popova Kula is in the top 30 of wines of Tikveshiya.
Wine flavors and olphactive analysis
On the nose the Prokupec of Winery Popova Kula in the region of Povardarie often reveals types of flavors of red fruit.
Details and technical informations about Winery Popova Kula's Prokupec.
Discover the grape variety: Çal Karası
Light reds with a clear ruby robe, smooth tannins and a vivid palate with bright acidity, showing signature aromas of red fruits (cherry, pomegranate), mild spices and floral notes. Also vinified as bright, refreshing rosés. Star of the Denizli region in western Anatolia, one of the great ambassadors of the Turkish variety revival. Turkish autochtone black variety.
Last vintages of this wine
The best vintages of Prokupec from Winery Popova Kula are 2010, 0, 2014, 2013
Informations about the Winery Popova Kula
The Winery Popova Kula is one of of the world's great estates. It offers 30 wines for sale in the of Tikveshiya to come and discover on site or to buy online.
The wine region of Tikveshiya
Largest wine region of North Macedonia in the Vardar Valley, continental-Mediterranean climate sheltered by mountains. Vranec is the signature red (>40% of plantings): deep almost black colour, full-bodied with intense blackberry, blackcurrant, plum, spice and pepper, firm tannins and excellent ageing. Kratosija (a Zinfandel relative), Cabernet and Merlot add structure. The historic cradle of Balkan wine.
The wine region of Povardarie
Largest wine region of North Macedonia (85% of production), central Vardar valley, Mediterranean-continental climate. Vranec is the signature red king: deep and fruity with blackberry, black cherry, plum, chocolate, tobacco, leather and spices, fleshy tannins and sunny palate — national identity. Kratošija (Zinfandel relative) fleshy, local Stanušina finer. Smederevka crisp white, Žilavka broad, Temjanika floral and musky.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
