Winery RubinЦарица Милица (Carica Milica)
Red wine
This wine is composed of 100% of the grape variety Merlot.
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Царица Милица (Carica Milica)
Pairings that work perfectly with Царица Милица (Carica Milica)
Original food and wine pairings with Царица Милица (Carica Milica)
The Царица Милица (Carica Milica) of Winery Rubin matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of sauté of doe stroganoff, leeks with ham and béchamel sauce or rabbit provencale (mario style).
Details and technical informations about Winery Rubin's Царица Милица (Carica Milica).
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Last vintages of this wine
The best vintages of Царица Милица (Carica Milica) from Winery Rubin are 0
Informations about the Winery Rubin
The Winery Rubin is one of of the world's great estates. It offers 42 wines for sale in the of Central Serbia to come and discover on site or to buy online.
The wine region of Central Serbia
The wine region of Central Serbia of Serbia. Wineries and vineyards like the Domaine Matalj Vinarija or the Domaine Aleksandrovic produce mainly wines red, white and pink. The most planted grape varieties in the region of Central Serbia are Cabernet-Sauvignon, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Central Serbia often reveals types of flavors of minerality, oil or cheese and sometimes also flavors of floral, cream or smoke.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
