Winery RizmanPrimus Plavac Mail
Red wine
This wine generally goes well with
The Primus Plavac Mail of the Winery Rizman is in the top 90 of wines of Dalmatian Coast.
Wine flavors and olphactive analysis
On the nose the Primus Plavac Mail of Winery Rizman in the region of Dalmatian Coast often reveals types of flavors of non oak, earth or oak and sometimes also flavors of tree fruit, spices or red fruit.
Details and technical informations about Winery Rizman's Primus Plavac Mail.
Discover the grape variety: Plavac mali
Croatian Dalmatia more precisely. It can also be found in Greece (Macedonia), Montenegro, Italy, Bulgaria and Romania. According to genetic analyses conducted by the California University of Davis (United States), it is the result of an intraspecific cross between zinfandel (called crljenak kastelanski or pribidag in Croatia) and dobricic, another Croatian grape variety that is now somewhat endangered. - Synonyms: pagadebit veliki, sarak, zelenak (for all the synonyms of the grape varieties, click here!).
Last vintages of this wine
The best vintages of Primus Plavac Mail from Winery Rizman are 2011, 2010, 2015, 2016 and 2012.
Informations about the Winery Rizman
The Winery Rizman is one of of the world's greatest estates. It offers 8 wines for sale in the of Dalmatian Coast to come and discover on site or to buy online.
The wine region of Dalmatian Coast
The wine region of Dalmatian Coast of Croatia. Wineries and vineyards like the Domaine Bibich or the Domaine Boškinac produce mainly wines red and white. The most planted grape varieties in the region of Dalmatian Coast are Plavac mali, Merlot and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Dalmatian Coast often reveals types of flavors of pineapple, black currant or cola and sometimes also flavors of dark fruit, cinnamon or prune.
News related to this wine
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The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
