Winery SturmModra Frankinja
Red wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or mature and hard cheese.
The Modra Frankinja of the Winery Sturm is in the top 10 of wines of Posavje.
Wine flavors and olphactive analysis
On the nose the Modra Frankinja of Winery Sturm in the region of Posavje often reveals types of flavors of earth, oak or spices and sometimes also flavors of red fruit, black fruit.
Food and wine pairings with Modra Frankinja
Pairings that work perfectly with Modra Frankinja
Original food and wine pairings with Modra Frankinja
The Modra Frankinja of Winery Sturm matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of special' tagliatelle carbonara, sardines with escabeche or walnut and roquefort tart.
Details and technical informations about Winery Sturm's Modra Frankinja.
Discover the grape variety: Cabernet-Cantor
Interspecific crossing between Chancellor and Solaris made in 1989 by Norbert Becker of the Freiburg Research Institute in Germany. Cabernet-Cantor can be found in Germany, Switzerland, the Netherlands, Belgium, Lithuania, Poland, ... little known in France.
Last vintages of this wine
The best vintages of Modra Frankinja from Winery Sturm are 2011, 2013, 2015, 0 and 2017.
Informations about the Winery Sturm
The Winery Sturm is one of of the world's greatest estates. It offers 16 wines for sale in the of Posavje to come and discover on site or to buy online.
The wine region of Posavje
The wine region of Posavje of Slovenia. Wineries and vineyards like the Domaine Istenič or the Domaine Istenič produce mainly wines white, red and sparkling. The most planted grape varieties in the region of Posavje are Pinot noir, Chardonnay and Riesling, they are then used in wines in blends or as a single variety. On the nose of Posavje often reveals types of flavors of red fruit, earth or citrus fruit and sometimes also flavors of oak, tree fruit or microbio.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
