Winery Arte ViniVZ Veltlínské Zelené
White wine
This wine generally goes well with pork, vegetarian or lean fish.
Food and wine pairings with VZ Veltlínské Zelené
Pairings that work perfectly with VZ Veltlínské Zelené
Original food and wine pairings with VZ Veltlínské Zelené
The VZ 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 jambalaya (louisiana), salmon burger or lobster barbecue.
Details and technical informations about Winery Arte Vini's VZ Veltlínské Zelené.
Discover the grape variety: Radisson
Deeply coloured, fruity reds with a full ruby robe, supple tannins, and an airy palate offering red-fruit and black-fruit aromas (blackcurrant, blackberry) with fresh notes. Productive, resistant to downy and powdery mildew. Grown in small quantities in France for sustainable and organic vineyards, part of the new generation of disease-resistant PIWI varieties in the official catalogue.
Last vintages of this wine
The best vintages of VZ 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 great 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
Predominantly white region, lively and mineral: crisp, peppery Grüner Veltliner, taut Riesling with citrus, supple, floral Müller-Thurgau, aromatic Pálava, the local signature (muscat, white flowers). More discreet reds: spicy Frankovka (Blaufränkisch) with black fruits, fine, silky Saint Laurent. Temperate continental climate, 4 sub-regions: Mikulov, Velké Pavlovice, Znojmo, Slovácko. ~96% of the Czech vineyard, 73 grapes grown.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
