Winery Vaeni NaoussaNaoussa Grande Reserve
Red wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Naoussa Grande Reserve of Winery Vaeni Naoussa in the region of Macedonia often reveals types of flavors of non oak, earth or vegetal and sometimes also flavors of oak, spices or red fruit.
Details and technical informations about Winery Vaeni Naoussa's Naoussa Grande Reserve.
Discover the grape variety: Petit Manseng
Petit Manseng is a white grape variety of Pyrenean origin. Its small berries have a hard, well-ventilated skin, which allows Petit Manseng to resist grey rot. On the other hand, this variety is very sensitive to noble rot, which concentrates the aromas and makes it possible to produce remarkable sweet wines with flavours of exotic fruits, grapefruit, honey, gingerbread, etc. Rich in alcohol and acidity, these wines are very well balanced and very fine. petit manseng also produces fruity dry white wines. It is also used in the AOC Béarn, Jurançon, Pacherenc-du-Vic-Bilh, Tursan...
Last vintages of this wine
The best vintages of Naoussa Grande Reserve from Winery Vaeni Naoussa are 2012, 2013, 0, 2010
Informations about the Winery Vaeni Naoussa
The Winery Vaeni Naoussa is one of of the world's greatest estates. It offers 31 wines for sale in the of Macedonia to come and discover on site or to buy online.
The wine region of Macedonia
Greek Macedonia (Makedonia) is an expansive region in Northern Greece. It is bordered by the Republic of North Macedonia, Albania and Bulgaria to the north and the Aegean Sea in the South. The vineyards in the mountainous region are extensively planted to Xynomavro, along with Roditis, Limnio and the more-international Cabernet Sauvignon grape variety. Macedonian red wines are noted for their firm tannins and big flavors, and the best examples are among Greece's most-sought-after reds.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
