Winery Vinska Klet KrškoClassic Modra Frankinja
Red wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or mature and hard cheese.
Food and wine pairings with Classic Modra Frankinja
Pairings that work perfectly with Classic Modra Frankinja
Original food and wine pairings with Classic Modra Frankinja
The Classic Modra Frankinja of Winery Vinska Klet Krško matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of quick beef bourguignon, grilled mackerel with garlic and herbs or country-style sausage.
Details and technical informations about Winery Vinska Klet Krško's Classic Modra Frankinja.
Discover the grape variety: Charmont
Intraspecific crossing between Chasselas and Chardonnay, obtained in 1965 by Jean-Louis Simon and selected by André Jacquinet at the Agroscope Changins-Wädenswil research station (Switzerland). This grape variety is known and cultivated in Switzerland, but it can also be found in Hungary, Germany, Italy, etc., and is virtually unknown in France. With the same parents, Jean-Louis Simon also obtained the doral.
Last vintages of this wine
The best vintages of Classic Modra Frankinja from Winery Vinska Klet Krško are 2017, 0
Informations about the Winery Vinska Klet Krško
The Winery Vinska Klet Krško is one of of the world's great estates. It offers 20 wines for sale in the of Posavje to come and discover on site or to buy online.
The wine region of Posavje
The wine region of Posavje of Slovenia. Wineries and vineyards like the Domaine Istenič or the Domaine Istenič produce mainly wines white, red and sparkling. The most planted grape varieties in the region of Posavje are Pinot noir, Chardonnay and Riesling, they are then used in wines in blends or as a single variety. On the nose of Posavje often reveals types of flavors of red fruit, earth or citrus fruit and sometimes also flavors of oak, tree fruit or microbio.
The word of the wine: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
