Winery Antonín Kňourek - Kerner Pozdní Sbèr

Winery Antonín KňourekKerner Pozdní Sbèr

The Kerner Pozdní Sbèr of Winery Antonín Kňourek is a white wine from the region of Morava.
This wine generally goes well with

Details and technical informations about Winery Antonín Kňourek's Kerner Pozdní Sbèr.

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

Discover the grape variety: Kerner

Intraspecific crossing between frankenthal and riesling obtained in Germany in 1929 by August Karl Herold (1902/1973). In 1951 and by crossing it with the sylvaner, we obtained the juwel. It should be noted that there is a mutation of Kerner, discovered in 1974 and bearing the name of kernling, with grapes of pink-grey to red-grey colour at full maturity. Kerner can be found in Germany, Belgium, Slovenia, Austria, Switzerland, Italy, South Africa, Australia, the United States, Canada, Japan... practically unknown in France except in a few Moselle vineyards.

Informations about the Winery Antonín Kňourek

The winery offers 29 different wines.
Its wines get an average rating of 3.9.
It is in the top 3 of the best estates in the region
It is located in Morava

The Winery Antonín Kňourek is one of of the world's greatest estates. It offers 18 wines for sale in the of Morava to come and discover on site or to buy online.

Top wine Morava
In the top 3500 of of Czech Republic wines
In the top 3500 of of Morava wines
In the top 200000 of white wines
In the top 600000 wines of the world

The wine region of Morava

Moravia, with roughly 95 percent of the nation's Vine plantings, is the engine room of the Czech Republic's wine industry. The Center of intensively farmed bulk-wine production is also showing great promise as a producer of quality white wines. This is largely thanks to its cool Climate, comparable in many ways to that in Nahe or Pfalz, the white-wine specialists a few hundred miles west in Germany. Moravian winelands enjoy a Vineyard year well suited to the production of Complex aromatics with good Acidity.

The word of the wine: Discharge

In the traditional method, elimination of the yeast deposit formed during the second fermentation in the bottle.

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