Winery Семейная винодельня Антоненко РоманаКаберне Совиньон-Мерло-Саперави (Cabernet Sauvignon-Merlot-Saperavi)
wine
This wine generally goes well with
The Каберне Совиньон-Мерло-Саперави (Cabernet Sauvignon-Merlot-Saperavi) of the Winery Семейная винодельня Антоненко Романа is in the top 0 of wines of Кубань. Анапа.
Details and technical informations about Winery Семейная винодельня Антоненко Романа's Каберне Совиньон-Мерло-Саперави (Cabernet Sauvignon-Merlot-Saperavi).
Discover the grape variety: Gaillard 2
Interspecific cross between an othello-rupestris and the noah obtained in 1885 by Fernand Gaillard. In the 1960s, Gaillard 2 still represented nearly 4,000 hectares, particularly in the Centre-West and Burgundy regions. Today, it has practically disappeared.
Informations about the Winery Семейная винодельня Антоненко Романа
The Winery Семейная винодельня Антоненко Романа is one of of the world's greatest estates. It offers 17 wines for sale in the of Кубань. Анапа to come and discover on site or to buy online.
The wine region of Кубань. Анапа
The wine region of Кубань. Анапа is located in the region of Кубань of Russia. Wineries and vineyards like the Domaine Галицкий и Галицкий (Galitsky and Galitsky) or the Domaine Gaï-Kodzor produce mainly wines red, white and pink. The most planted grape varieties in the region of Кубань.
The wine region of Кубань
The wine region of Кубань of Russia. Wineries and vineyards like the Domaine Fanagoria (Фанагория) or the Domaine Fanagoria (Фанагория) produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Кубань are Cabernet-Sauvignon, Chardonnay and Merlot, they are then used in wines in blends or as a single variety. On the nose of Кубань often reveals types of flavors of oaky, jam or bell pepper and sometimes also flavors of red fruit, blackberry or blueberry.
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.
