Winery RumeliaErelia
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Mavrud and the Merlot.
This wine generally goes well with poultry, beef or game (deer, venison).
The Erelia of the Winery Rumelia is in the top 30 of wines of Bulgaria and in the top 20 of wines of Thracian Valley.
Wine flavors and olphactive analysis
On the nose the Erelia of Winery Rumelia in the region of Thracian Valley often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Erelia
Pairings that work perfectly with Erelia
Original food and wine pairings with Erelia
The Erelia of Winery Rumelia matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of scottish haggis, lamb parmentine with eggplant and spices or deer stew.
Details and technical informations about Winery Rumelia's Erelia.
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 Erelia from Winery Rumelia are 2013, 2015, 0, 2014 and 2010.
Informations about the Winery Rumelia
The Winery Rumelia is one of of the world's greatest estates. It offers 17 wines for sale in the of Thracian Valley to come and discover on site or to buy online.
The wine region of Thracian Valley
Bulgaria's largest wine region, land of identity-driven reds. Signature Mavrud around Plovdiv: a structured, tannic red with notes of blackberry, candied plum, dry herbs, leather and spices, long ageing. Fleshy, deep Rubin (Nebbiolo × Syrah cross), supple, fruity Pamid, dense Melnik 55. Aromatic Red Misket whites (rose, citrus).
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
