Winery VipavaModri Pinot
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Modri Pinot
Pairings that work perfectly with Modri Pinot
Original food and wine pairings with Modri Pinot
The Modri Pinot of Winery Vipava matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal simmered with vegetables, potjevleesch or duck aiguillettes.
Details and technical informations about Winery Vipava's Modri Pinot.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Last vintages of this wine
The best vintages of Modri Pinot from Winery Vipava are 0
Informations about the Winery Vipava
The Winery Vipava is one of of the world's great estates. It offers 56 wines for sale in the of Primorje to come and discover on site or to buy online.
The wine region of Primorje
The wine region of Primorje of Slovenia. Wineries and vineyards like the Domaine Batič or the Domaine Aci Urbajs produce mainly wines white, red and sparkling. The most planted grape varieties in the region of Primorje are Cabernet-Sauvignon, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Primorje often reveals types of flavors of tropical, apricot or plum and sometimes also flavors of pepper, black fruits or chocolate.
The word of the wine: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.
