Winery Золотое Поле - Golden FieldИзабелла Крымская (Isabella Crimean)
Red wine
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Изабелла Крымская (Isabella Crimean)
Pairings that work perfectly with Изабелла Крымская (Isabella Crimean)
Original food and wine pairings with Изабелла Крымская (Isabella Crimean)
The Изабелла Крымская (Isabella Crimean) of Winery Золотое Поле - Golden Field matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of tanjia, marinated leg of lamb with herbs or roast duck in the oven.
Details and technical informations about Winery Золотое Поле - Golden Field's Изабелла Крымская (Isabella Crimean).
Discover the grape variety: Pinot lièbault
Supple and fruity reds with a ruby hue, smooth tannins and an airy palate with fresh acidity, featuring signature aromas of red fruits (cherry, raspberry), floral notes and gentle spices. Burgundian profile, later and more productive than classic Pinot Noir. Now almost extinct, it survives in a few old Burgundy vines and in variety conservation collections. Ancient variety of Pinot Noir selected by Charles Liébault in the 19th century in Burgundy.
Last vintages of this wine
The best vintages of Изабелла Крымская (Isabella Crimean) from Winery Золотое Поле - Golden Field are 2018, 0
Informations about the Winery Золотое Поле - Golden Field
The Winery Золотое Поле - Golden Field is one of of the world's greatest estates. It offers 12 wines for sale in the of Кубань to come and discover on site or to buy online.
The wine region of Кубань
Russia's leading wine region (Krasnodar Krai) between the Black Sea and Sea of Azov, ~50% of Russian wine. Mediterranean to sub-tropical climate. Firm signature Cabernet Sauvignon with signature notes of cassis, blackberry, cedar and a spicy touch, structured tannins. Round Merlot (plum, cherry), dense Saperavi (black cherry, ink), native Krasnostop (blackberry, pepper).
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
