Winery Adam Sykora - Dobré Veci

Winery Adam SykoraDobré Veci

The Dobré Veci of Winery Adam Sykora is a wine from the region of Slovakia.
This wine generally goes well with
The Dobré Veci of the Winery Adam Sykora is in the top 0 of wines of Slovakia.

Details and technical informations about Winery Adam Sykora's Dobré Veci.

Grape varieties
Region/Great wine region
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Len de l’El

Lively, aromatic dry or medium-sweet whites with a pale golden colour, airy palate with fresh acidity, signature aromas of white flowers, citrus (lemon, grapefruit) and exotic fruits (pineapple, passion fruit). Also as honeyed medium-sweet and sweet wines. Star of the Gaillac AOC appellation in dry and medium-sweet white, it defines the Gaillac identity alongside Mauzac and Sauvignon. Indigenous French white variety from the South-West, grown at Gaillac (Tarn).

Informations about the Winery Adam Sykora

The winery offers 29 different wines.
Its wines get an average rating of 3.8.
It is in the top 25 of the best estates in the region
It is located in Slovakia
Find the Winery Adam Sykora on Facebook

The Winery Adam Sykora is one of of the world's great estates. It offers 22 wines for sale in the of Slovakia to come and discover on site or to buy online.

Top wine Slovakia
In the top 3500 of of Slovak Republic wines
In the top 2000 of of Slovakia wines
In the top 350000 of wines
In the top 1500000 wines of the world

The wine region of Slovakia

Central European vineyard dominated by whites (75%). Signature Veltlínske Zelené (Grüner Veltliner): lively, peppery whites with notes of green apple, citrus, fresh herbs and a touch of white pepper. Fresh, lemony Welschriesling, supple Müller-Thurgau, round Pinot Blanc, mineral Riesling. Slovak Tokaj (907 ha shared with Hungary): sweet botrytised Furmint (honey, dried apricot, quince).

The word of the wine: Ancestral method

A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).

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