Winery Vinarija Coka - Lederer Cabernet Sauvignon

Winery Vinarija CokaLederer Cabernet Sauvignon

The Lederer Cabernet Sauvignon of Winery Vinarija Coka is a red wine from the region of Central Serbia.
This wine generally goes well with

Details and technical informations about Winery Vinarija Coka's Lederer Cabernet Sauvignon.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Muscadelle

Aromatic, fruity whites with a tender palate, with intense aromas of muscat, white flowers, honey, candied citrus and floral notes (no genetic link to the muscat family). Minor component in the great botrytised dessert wines of Sauternes, Barsac, Cérons and Monbazillac, adding perfume and freshness. Also dry in Entre-Deux-Mers. Made as sumptuous fortified wines in Australia (Rutherglen Topaque). French variety from Bordeaux and the South-West.

Informations about the Winery Vinarija Coka

The winery offers 33 different wines.
Its wines get an average rating of 3.2.
It is in the top 20 of the best estates in the region
It is located in Central Serbia

The Winery Vinarija Coka is one of of the world's great estates. It offers 30 wines for sale in the of Central Serbia to come and discover on site or to buy online.

Top wine Central Serbia
In the top 1500 of of Serbia wines
In the top 800 of of Central Serbia wines
In the top 550000 of red wines
In the top 1000000 wines of the world

The wine region of Central Serbia

Wine heart of Serbia, mosaic vineyards between 200-500 m on the Morava valleys. Signature Prokupac, an autochthonous grape documented since the 14th c. : deep ruby reds with signature notes of red fruits (cherry, raspberry), sweet spices, dried herbs and a peppery touch, balanced tannins and a fresh palate — a Serbian identity. Also dense, fleshy Vranac (blackberry, leather), aromatic Tamjanika (local Muscat).

The word of the wine: Terroir

Strictly speaking, the notion of terroir corresponds to the geological characteristics of a vineyard. However, when we talk about terroir, we take into account the soil, the climate (even the microclimate), the flora, the fauna, and the human factor that characterizes the practices that make up the art of the craft.

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