Winery Centurio SzőlőbirtokBrut
Sparkling wine
This wine generally goes well with
The Brut of the Winery Centurio Szőlőbirtok is in the top 40 of wines of Mátra.
Details and technical informations about Winery Centurio Szőlőbirtok's Brut.
Discover the grape variety: Cornalin
Structured, elegant age-worthy reds with a deep ruby robe, fine tannins and an ample palate with fine acidity, showing signature aromas of red fruits (cherry, raspberry), spices, violet and leather notes. Characteristic alpine profile. Star of the great Valaisan reds, producing age-worthy wines on the sun-drenched slopes of the Swiss Rhône valley. Autochtone black variety of Valais, Switzerland, identical to Rouge du Pays.
Last vintages of this wine
The best vintages of Brut from Winery Centurio Szőlőbirtok are 0
Informations about the Winery Centurio Szőlőbirtok
The Winery Centurio Szőlőbirtok is one of of the world's greatest estates. It offers 22 wines for sale in the of Mátra to come and discover on site or to buy online.
The wine region of Mátra
Wine region of northern Hungary at the foot of the Mátra massif, highest vineyard of the country on volcanic soils. Signature aromatic whites (70% of the vineyard). Olaszrizling (Welschriesling) as signature: vivid and fresh with hallmark notes of white apple, citrus, white flowers, fresh herbs and a honeyed touch, taut palate. Aromatic Tramini (Gewürztraminer) (lychee, rose), floral Irsai Olivér, full Szürkebarát (Pinot Gris).
The wine region of Eger
Emblematic Hungarian region in the north, home of the legendary Egri Bikavér ("Bull's Blood"). A blend of fleshy, spicy reds with signature notes of black cherry, ripe plum, paprika, sweet spices and tobacco, round tannins. Mandatory base of Kékfrankos (Blaufränkisch), blended with fruity Kadarka, peppery Cabernet Franc and supple Merlot. Also Egri Csillag in white ("Star of Eger"), fresh and aromatic.
The word of the wine: Concentrator
A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.
