Winery Babos - Pjenusavo Vino Extra Dry

Winery BabosPjenusavo Vino Extra Dry

3.9
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Pjenusavo Vino Extra Dry of Winery Babos is a red wine from the region of Istra.
This wine generally goes well with

Details and technical informations about Winery Babos's Pjenusavo Vino Extra Dry.

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

Discover the grape variety: Johanniter

An interspecific cross between Riesling and FR 589-54 (Seyve-Villard 12481 x (pinot gris or rülander x chasselas or gutedel)) obtained in Germany in 1968 by Johannes Zimmermann. It has the particularity of having only one gene for resistance to mildew and powdery mildew. This variety can be found in Germany, Belgium, Switzerland, the Netherlands, etc. In France, it is practically unknown. Note that the "Johanniter" grape variety is a protected trademark.

Informations about the Winery Babos

The winery offers 7 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 Istra

The Winery Babos is one of of the world's greatest estates. It offers 7 wines for sale in the of Istra to come and discover on site or to buy online.

Top wine Istra
In the top 950 of of Croatia wines
In the top 300 of of Istra wines
In the top 200000 of red wines
In the top 300000 wines of the world

The wine region of Istra

The wine region of Istra of Croatia. Wineries and vineyards like the Domaine Meneghetti or the Domaine Medea produce mainly wines white, red and sweet. The most planted grape varieties in the region of Istra are Terrano, Merlot and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Istra often reveals types of flavors of pineapple, quince or hay and sometimes also flavors of grass, honeysuckle or truffle.

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The word of the wine: Oxidative (breeding)

A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.

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