Winery Truda FannyDulce Fanny
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Feteasca neagra.
This wine generally goes well with poultry, beef or lamb.
The Dulce Fanny of the Winery Truda Fanny is in the top 30 of wines of Danube.
Food and wine pairings with Dulce Fanny
Pairings that work perfectly with Dulce Fanny
Original food and wine pairings with Dulce Fanny
The Dulce Fanny of Winery Truda Fanny matches generally quite well with dishes of beef, lamb or spicy food such as recipes of piglet shoulder with melting baked apples, leg of lamb with garlic and rosemary or mediterranean lamb necklace.
Details and technical informations about Winery Truda Fanny's Dulce Fanny.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Dulce Fanny from Winery Truda Fanny are 0
Informations about the Winery Truda Fanny
The Winery Truda Fanny is one of of the world's greatest estates. It offers 20 wines for sale in the of Danube to come and discover on site or to buy online.
The wine region of Danube
Danubian plain of northern Bulgaria, temperate continental climate tempered by the river, fertile chernozem soils. Gamza (Kadarka) is the signature indigenous red king: supple and juicy with red and black fruits, plum, soft spices, walnuts and vanilla touch, melting tannins and fruity freshness. Light Pamid for everyday, dense Cabernet Sauvignon, supple Merlot in complement. Riesling crisp, Chardonnay broad, Muscat Ottonel aromatic, Gewürztraminer floral in whites.
The word of the wine: Overmaturation
When the grapes reach maturity, the skin becomes permeable and progressively loses water, which causes a concentration phenomenon inside the berry. This is called over-ripening or passerillage.
