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 rice with sausage meat and tomatoes, sea sauerkraut with white wine or shrimp and cherry tomato quiche.
Details and technical informations about Winery Arte Vini's VZ Veltlínské Zelené.
Discover the grape variety: Bachet
Light, fruity reds with a clear ruby robe, soft tannins and an airy palate, showing discreet aromas of red fruits (cherry, raspberry) typical of the Loire. Rustic, airy style for early drinking. Now nearly extinct, preserved in INRAE ampelographic collections, bearing witness to the pre-phylloxera varietal diversity of the Loire Valley. French indigenous black grape, formerly cultivated in the Centre-Val de Loire.
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: 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).
