Feravino Workshop on Frankovka Showcases Large Potential of This Neglected Variety

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In a line of workshops held at VINOcom, the masterclass on Frankovka was especially popular. Esplanade’s cellar was populated by around 50 people who discussed this important variety with enthusiasm, while tasting stylistically very different editions of Feravino’s Frankovkas. The strongest impression was left by the 2006 Frankovka. It still smells of humus and withered forest leaves, but it has kept plenty of dark fruit, as well as the typical spice and herbal elements which make the variety easily recognisable.

Its taste is linear, full, without gaps on the middle palate, with a chocolate and fruit aftertaste. But, the two characteristics which truly impress are texture and freshness. Feravino’s Frankovka is sily as a very good aged Pinot Noir, soft, ductile and warm, while its freshness keeps it alive and vribrant. Whoever chose this excellent wine for yesterday’s masterclass did a great step toward the affirmation of Frankovka, as it proved just how well wines from these excellent grapes can be aged.

Besides the 2006 Frankovka, we also tasted the fun Mlada, bottled a month ago, then Feravino’s favourites Dika and Miraz, and a very, very good Cuvee from 2015, made from 50 percent Frankovka, and the rest from Cabernet Sauvignon, Cabernet Franc and Merlot. Frankovka has been giving great wines in Austria for the past twenty years, with a high price on the global market. Domestically, Frankovka could become the red visage of Slavonia and Danube Region, as Graševina does for the white grapes. Thus Feravino’s campaign for the affirmation of Frankovka should be heartily recommended. The masterclass of Frankovkas in the Esplanade was led with competence and charm by sommelier Mario Meštrović and Feravino’s chief oenologist Marijan Knežević.

Translated from Plava Kamenica.


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