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Dragomir Sarva 2006

Драгомир Сарва 2006

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Opinions: 2   Your rating: -
Other rating(s) Bacchus: -
 DiVino: -
Producer:
Dragomir (Драгомир)
Country:
Bulgaria (България) 
Region:
Thracian Valley (Тракийска Низина)
Additional Location Info:
Chirpan (Чирпан)
Vintage:
2006
Variety:
Merlot (Мерло)

Cabernet Sauvignon (Каберне Совиньон)

Pinot Noir (Пино Ноар)
€ 6.14  
Added by demiro
30 Mar 2009

Winemaker's notes:
The vinification is carried out according to classical methods in order the coupage of separate wines to create fruit, soft, light and easy drinking wine. Regarding this only 15% of the coupage wine is aged in French oak, achieving gentle oak notes in the aroma and flavour. The wine has very vivid, ruby colour. The aroma has lovely notes of bottle aging, with smoky undertones and accent of lather, white paper and blackberries characteristics. The taste is very good structured with soft, harmonic and tight body. A pleasant end with recalling taste of spices. Recommended to be consumed with juicy-meat âрГ lamb, pork-crop, as well as with risotto and pasta. Reaching out your hand to a bottle of SARVA, you start looking âрМAnything in everythingâрН and tasting the wine âрГ you will find it!

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How to drink it
Food: Chicken Smoked, Couscous, Duck, Ham, Hamburger, Lamb (Grilled, Broiled), Pasta with Tomato Sauce, Pates, Spicy Chinese, Steak (Grilled, Broiled), Tuna, Veal, Venison
Cheese: Asiago, Brie, Camember, Danish Blu, Gouda, Gruyere, Pecorino Toscano, Ricotta, Sharp Cheddar
Temperature: 16-18 °C
Hang Time
From the Reading Room
Let's say a grape variety normally takes 120 days to ripen. In an especially hot year, it may ripen after only 110 days; in a cooler year, after 130 days. Viticulturists generally do want a long growing seasons. Long ripening allows components in the grape other that sugar - tannins, for example - ...
Comments & Ratings
1enolog
10 Jul 2009
 
2bovil
06 Nov 2009