Winery StobiVranec
Red wine
This wine generally goes well with
The Vranec of the Winery Stobi is in the top 50 of wines of Macedonia and in the top 30 of wines of Tikves Wine Region.
Wine flavors and olphactive analysis
On the nose the Vranec of Winery Stobi in the region of Tikves Wine Region often reveals types of flavors of cherry, oaky or earthy and sometimes also flavors of blackberry, blueberry or minerality.
Details and technical informations about Winery Stobi's Vranec.
Discover the grape variety: Villard
Villard blanc is a grape variety that originated in France (Rhône-Alpes valley). It is a variety resulting from a cross of the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. It should be noted that this grape variety can also be used for the elaboration of eaux de vie. This variety of vine is characterized by large bunches and large grapes. The white Villard can be found in several vineyards: Provence & Corsica, Rhone Valley, Languedoc & Roussillon, Loire Valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Vranec from Winery Stobi are 2017, 2018, 2012, 2016 and 2013.
Informations about the Winery Stobi
The Winery Stobi is one of of the world's greatest estates. It offers 48 wines for sale in the of Tikves Wine Region to come and discover on site or to buy online.
The wine region of Tikves Wine Region
The Republic of NorthMacedonia">Macedonia is a country located in the heart of the Balkan Peninsula in Southeastern Europe. It is quite distinct from modern Greek Macedonia, with which it shares a border of over 160 kilometres (100 miles). The wine industry is dominated by red wines. Production is centered on two indigenous Grape varieties (Vranac and Kratosija), as well as a few international varieties such as the ubiquitous Bordeaux varieties Cabernet Sauvignon and Merlot.
The word of the wine: Ventilation
Aeration is the process of decanting the wine to oxygenate it and thus promote the expression of the aromatic range and the harmony of the flavours.
