Winery Arte ViniVOC Veltlínské Zelené
White wine
This wine generally goes well with pork, vegetarian or lean fish.
Food and wine pairings with VOC Veltlínské Zelené
Pairings that work perfectly with VOC Veltlínské Zelené
Original food and wine pairings with VOC Veltlínské Zelené
The VOC Veltlínské Zelené of Winery Arte Vini matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of banh mi sandwich, smoked salmon burger - chive cream or carri of shrimps with chillies.
Details and technical informations about Winery Arte Vini's VOC Veltlínské Zelené.
Discover the grape variety: Jurançon
Jurançon noir is a grape variety that originated in France (South West). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. Jurançon noir can be found in many vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of VOC Veltlínské Zelené from Winery Arte Vini are 0
Informations about the Winery Arte Vini
The Winery Arte Vini is one of of the world's greatest estates. It offers 15 wines for sale in the of Morava to come and discover on site or to buy online.
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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
