Winery CoronicaMalvazija Istarska
White wine
This wine generally goes well with
The Malvazija Istarska of the Winery Coronica is in the top 50 of wines of Istra.
Wine flavors and olphactive analysis
On the nose the Malvazija Istarska of Winery Coronica in the region of Istra often reveals types of flavors of pineapple, cream or grapefruit and sometimes also flavors of citrus, apples or peach.
Details and technical informations about Winery Coronica's Malvazija Istarska.
Discover the grape variety: Gouais
Lively, neutral dry whites with a pale golden robe and a taut, acidic palate, with understated aromas of citrus and white flowers. Simple profile. Genetically the parent (with Pinot Noir) of many great varieties: Chardonnay, Aligoté, Gamay, Melon de Bourgogne, Riesling, etc. Today almost extinct, preserved for its exceptional genetic value in European variety collections. Historic white variety of Central Europe, ubiquitous in the Middle Ages.
Last vintages of this wine
The best vintages of Malvazija Istarska from Winery Coronica are 2019, 2014, 2018, 2017 and 2015.
Informations about the Winery Coronica
The Winery Coronica is one of of the world's greatest estates. It offers 9 wines for sale in the of Istra to come and discover on site or to buy online.
The wine region of Istra
Istrian peninsula on the Adriatic, Croatia's smallest wine region but one of its most renowned. Signature Malvazija Istarska (50-70%): expressive, lively whites with notes of acacia, green apple, citrus, fresh almond and marked saline minerality - a perfect match with seafood. Native Teran in tannic, tangy red (blackberry, blood, earth), a unique profile. Also dense Refošk, round Merlot.
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.
