Winery CelegaMalvazija Buje
White wine
This wine generally goes well with
Details and technical informations about Winery Celega's Malvazija Buje.
Discover the grape variety: Müller-Thurgau
Müller-Thurgau shows the character of its noble origins. This Swiss white grape variety is a cross between the royal madeleine and the riesling. The idea that the latter was crossed with the sylvaner is irrelevant. The variety can be recognized by its vigorous character and its semi-erect habit. Preferring rich soils and short prunings, the plant sees its buds open quite early. The buds are cottony and soft green in color. The slightly embossed and tormented blade, with 5 to 7 lobes, makes it possible to distinguish the adult leaves. The clusters appear compact, pyramidal or cylindrical in shape and small to medium in size. The flavour of the Müller-Turgau berries is reminiscent of Muscat. The juicy and crunchy pulp is revealed under a greyish skin. When ripe, the fruit has a mottled shell on a golden yellow background. Switzerland prefers to extract the juice from this variety. The wine made from it is rather heavy and does not keep well.
Last vintages of this wine
The best vintages of Malvazija Buje from Winery Celega are 0
Informations about the Winery Celega
The Winery Celega is one of of the world's greatest estates. It offers 2 wines for sale in the of Istra to come and discover on site or to buy online.
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.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
