Winery Via AnticaBeliza Wild Syrah
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Beliza Wild Syrah of the Winery Via Antica is in the top 10 of wines of Haskovo.
Wine flavors and olphactive analysis
On the nose the Beliza Wild Syrah of Winery Via Antica in the region of Haskovo often reveals types of flavors of oak, spices or black fruit.
Food and wine pairings with Beliza Wild Syrah
Pairings that work perfectly with Beliza Wild Syrah
Original food and wine pairings with Beliza Wild Syrah
The Beliza Wild Syrah of Winery Via Antica matches generally quite well with dishes of beef, lamb or spicy food such as recipes of dombrés and pig tails, tajine of mutton or navarin of lamb.
Details and technical informations about Winery Via Antica's Beliza Wild Syrah.
Discover the grape variety: Zalema
Simple, fresh whites best drunk young, with a pale golden robe, an airy palate with moderate acidity, and discreet signature aromas of citrus (lemon), green apple and floral notes. Also a base for fortified wines and Andalusian mistelles. A historic pillar of Huelva wines, also used for fortified wines and mistelles in south-west Spain. Native Spanish white grape of Andalusia, grown in Condado de Huelva.
Last vintages of this wine
The best vintages of Beliza Wild Syrah from Winery Via Antica are 2017, 0
Informations about the Winery Via Antica
The Winery Via Antica is one of of the world's greatest estates. It offers 4 wines for sale in the of Haskovo to come and discover on site or to buy online.
The wine region of Haskovo
Major sub-region of the Thracian Valley (southern Bulgaria, foot of the eastern Rhodopes), temperate continental climate moderated by Mediterranean winds via the Sakar corridor. Merlot is the signature red (reputed Bulgaria's best from old vines): dense and deep with plum, blackberry, black cherry, cocoa and a balsamic touch, round tannins. Mavrud is a robust autochthone, Rubin (Syrah × Nebbiolo) is spicy. Firm Cabernet Sauvignon.
The word of the wine: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
