Tikveš Barovo Red 2019
An intense and voluptuous wine showing liqueur raspberry fruits complemented by dark chocolate and generous toasty oak flavours.
Big & Bold
£30.85
| Producer | Tikves Winery |
|---|---|
| Country | Macedonia |
| Region | Tikves |
| Wine Type | Red Wine |
| Body / Style | Big & Bold |
| Grape Blend | 65% Kratoshija, 35% Vranec |
| Bottle Size (ml) | 750 |
| % Abv | 15 |
| Vintage | 2019 |
| Special Features | Vegan |
| Extra Info | Intense & Voluptious Macedonian |
Tikveš Barovo Red has complex and elegant aromas of blackberries, plums and cherries combine with subtle hints of vanilla and rich toasty notes. Beautifully textured with a mouth-filling palate of ripe berried fruits against a mineral backdrop and a long lasting finish.
Every wine tells a story about the synergy between the soil, sun, grapes and the country of its origin. The Tikveš Winery has been narrating the Republic of North Macedonia’s story as a winemaking country since 1885. However, the Republic of North Macedonia remains one of Europe’s last undiscovered wine countries: it is a natural paradise of vineyards, mountains, lakes and rivers, with a climate perfectly suited to producing quality grapes. Located in the Tikveš region, the Tikveš estate sustainably cultivates indigenous varieties such as Smederevka, Vranec and Kratoshija. The grapes are vinified in the state-of-the-art cellar equipped with the latest technology under the watchful eye of illustrious consultant oenologist Philippe Cambie, resulting in a series of authentic and characterful wines.
A blend of two indigenous varieties, Kratoshiya (pronounced krat-oss-SHEE-yah) has the same genetic origins as the Italian Primitivo variety. Vranec (pronounced VRAN-ash) translates as 'black stallion' and wine made from this grape variety is associated with strength and opulence. The double Guyot trained vines are grown in a hilly plot with a south eastern orientation. Planted in well drained volcanic soils, the roots extend to a depth of 1.2 metres, where the soil is enriched with carbonates, minerals. This complex nutrition level imparts richness to the resulting wines. The vines are green harvested before véraison in order to further concentrate the flavours within the grapes. Harvest is undertaken manually, in order to ensure the grapes are picked at their optimum maturity.
The grapes were cooled for 12 hours, destemmed, crushed and cold macerated for three days. Vinification took place over the course of 25 days, with regular pumping- over taking place in order to extract the desired levels of tannins, colour and flavours. Pressing took place in a pneumatic press which was followed by malolactic conversion. 80% of the wine was aged in new French oak barrels for 18 months, followed by a minimum of six months bottle ageing
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