Winery Винарија Живковића (Vinarija Živkovića-Tržac)Бела Кап (Bela Kap)
wine
This wine generally goes well with
The Бела Кап (Bela Kap) of the Winery Винарија Живковића (Vinarija Živkovića-Tržac) is in the top 0 of wines of Central Serbia.
Details and technical informations about Winery Винарија Живковића (Vinarija Živkovića-Tržac)'s Бела Кап (Bela Kap).
Discover the grape variety: Ondenc
Ondenc is a white grape variety from the southwest of France, particularly present in the vineyards of Bergerac, Duras, Montravel and Gaillac, and is very sensitive to disease, but vigorous and fertile. Pruned short, this variety resists very well to the autan wind. ondenc gives dry or sweet white wines of a beautiful finesse. To gain in complexity, alcohol content and aromatic expression, it is often blended with other white grape varieties. When distilled, it is also the source of high quality perfumed eaux de vie. It is often used in the composition of AOC Côtes-de-Bergerac, Bordeaux, Côtes-de-Duras, Gaillac, etc. Ondenc accounts for less than 10 hectares in France, but is very present in Australia.
Informations about the Winery Винарија Живковића (Vinarija Živkovića-Tržac)
The Winery Винарија Живковића (Vinarija Živkovića-Tržac) is one of of the world's greatest estates. It offers 3 wines for sale in the of Central Serbia to come and discover on site or to buy online.
The wine region of Central Serbia
The wine region of Central Serbia of Serbia. Wineries and vineyards like the Domaine Matalj Vinarija or the Domaine Aleksandrovic produce mainly wines red, white and pink. The most planted grape varieties in the region of Central Serbia are Cabernet-Sauvignon, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Central Serbia often reveals types of flavors of minerality, oil or cheese and sometimes also flavors of floral, cream or smoke.
The word of the wine: Sulphiting
Introduction of a sulphurous solution into a must or wine to protect it from accidents or diseases, or to select the ferments.
