Winery Balog ÁrpádKövidinka Ice
wine
This wine generally goes well with
The Kövidinka Ice of the Winery Balog Árpád is in the top 0 of wines of Csongrád.
Details and technical informations about Winery Balog Árpád's Kövidinka Ice.
Discover the grape variety: Torbato
Lively, structured whites with good ageing potential, with a pale golden robe, a taut palate with preserved acidity, and signature aromas of citrus (lemon, grapefruit), yellow fruits (peach), white flowers and saline mineral notes. Taut insular profile. Star of the Alghero Torbato DOC appellation, producing great whites from the west coast of Sardinia with fine ageing potential. Native white grape of Sardinia, grown around Alghero.
Informations about the Winery Balog Árpád
The Winery Balog Árpád is one of of the world's greatest estates. It offers 8 wines for sale in the of Csongrád to come and discover on site or to buy online.
The wine region of Csongrád
Wine region of the Hungarian Great Plain on the right bank of the Tisza (~2,800 ha), with medieval heritage. Autochthonous Kadarka is the signature red — elegant with lively notes of cherry, raspberry, paprika, spices and a floral-peppery touch, fine tannins and a light, tangy palate recalling Carpathian Pinot Noir. Structured Kékfrankos, Zweigelt and Cabernet as complementary reds. Olaszrizling and Chardonnay for lively whites.
The wine region of Duna
Hungary's largest wine region (= Alföld) between the Danube and Tisza, favourable continental climate on sandy and loess soils. Kékfrankos is the signature king red with cherry, raspberry, spice and a peppery touch, supple tannins and lively acidity. Kadarka and Zweigelt as full-bodied fruity reds. Olaszrizling (Welschriesling), aromatic Cserszegi Fűszeres, Kövidinka and Riesling as fresh whites with citrus, white flowers and a honeyed hint.
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.
