Winery Sângele UrsuluiNon Vi Sed Arte Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Non Vi Sed Arte Cabernet Sauvignon
Pairings that work perfectly with Non Vi Sed Arte Cabernet Sauvignon
Original food and wine pairings with Non Vi Sed Arte Cabernet Sauvignon
The Non Vi Sed Arte Cabernet Sauvignon of Winery Sângele Ursului matches generally quite well with dishes of beef, lamb or spicy food such as recipes of picadillo, royal couscous (lamb, chicken, merguez) or empanadas de carne (argentina).
Details and technical informations about Winery Sângele Ursului's Non Vi Sed Arte Cabernet Sauvignon.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Non Vi Sed Arte Cabernet Sauvignon from Winery Sângele Ursului are 2012, 0
Informations about the Winery Sângele Ursului
The Winery Sângele Ursului is one of of the world's great estates. It offers 65 wines for sale in the of Dealu Mare to come and discover on site or to buy online.
The wine region of Dealu Mare
Dealu Mare DOC is a wine region located in the southern Part of Romania in Prahova and Buzau counties. It’s latitude of 45° compares with Bordeaux and Tuscany, and is one of the countries most highly regarded DOCs, especially for its red wines. The Vineyard zone stretches for 65 kilometers (40 miles) across the southern Carpathian Hills (Dealu Mare translates as Big Hill). Its width ranges from 3 to 12 kilometers (2-7.
The word of the wine: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
