Winery Stari DaniBasma Pinot Noir
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Basma Pinot Noir
Pairings that work perfectly with Basma Pinot Noir
Original food and wine pairings with Basma Pinot Noir
The Basma Pinot Noir of Winery Stari Dani matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of porcini sauce, croque madame or duck legs with confit potatoes.
Details and technical informations about Winery Stari Dani's Basma Pinot Noir.
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 Basma Pinot Noir from Winery Stari Dani are 0
Informations about the Winery Stari Dani
The Winery Stari Dani is one of of the world's greatest estates. It offers 4 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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
