Winery Bíza Vinařství ČejkoviceVeltlinské Zelené Pozdní Sběr
White wine
This wine generally goes well with pork, vegetarian or lean fish.
Food and wine pairings with Veltlinské Zelené Pozdní Sběr
Pairings that work perfectly with Veltlinské Zelené Pozdní Sběr
Original food and wine pairings with Veltlinské Zelené Pozdní Sběr
The Veltlinské Zelené Pozdní Sběr of Winery Bíza Vinařství Čejkovice matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of pan-fried black pudding with apples, lemon and tuna risotto or scallops with chorizo sauce.
Details and technical informations about Winery Bíza Vinařství Čejkovice's Veltlinské Zelené Pozdní Sběr.
Discover the grape variety: Alval
Intraspecific crossing obtained in 1958 between the dabouki and the Alphonse Lavallée, registered in the Official Catalogue of table and wine grape varieties (double end) list A1.
Last vintages of this wine
The best vintages of Veltlinské Zelené Pozdní Sběr from Winery Bíza Vinařství Čejkovice are 0
Informations about the Winery Bíza Vinařství Čejkovice
The Winery Bíza Vinařství Čejkovice is one of of the world's great estates. It offers 20 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: 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.
