
Winery Creatura VinaPošip
This wine generally goes well with
The Pošip of the Winery Creatura Vina is in the top 10 of wines of Hrvatsko Primorje.

Details and technical informations about Winery Creatura Vina's Pošip.
Discover the grape variety: Fleurtai
Aromatic, structured dry whites with a pale golden colour, a full palate with preserved acidity and signature aromas of white flowers, sweet almond, yellow fruits and herbaceous notes close to Friulano. Productive. Grown in northern Italy for organic and sustainable vineyards, offering a modern disease-resistant expression of Friuli. Italian white hybrid variety obtained in 2006 at the University of Udine, involving Tocai Friulano.
Informations about the Winery Creatura Vina
The Winery Creatura Vina is one of of the world's greatest estates. It offers 1 wines for sale in the of Hrvatsko Primorje to come and discover on site or to buy online.
The wine region of Hrvatsko Primorje
NSW wine zone (Australia, Orange, Mudgee, Cowra), three differentiated altitude sub-regions (Orange 600-900m, Mudgee 450-850m, Cowra 300-500m). Shiraz reigns in red: fleshy, peppery, dark fruits and spices; structured Cabernet Sauvignon; supple Merlot. Chardonnay in opulent, round white (Mudgee, Cowra) and in fresh, mineral white (Orange). Aromatic Pinot Gris, crisp Sauvignon Blanc.
The wine region of Continental Region
Vast inland Croatia (Kontinentalna Hrvatska) from Karlovac to Vukovar via Zagreb, continental climate distinct from the Mediterranean coast. Signature Graševina (Welschriesling) as white king: lively and fruity with notes of green apple, pear, citrus, white flowers, sweet almond and a mineral touch, taut and thirst-quenching palate — the inland soul (two-thirds whites). Aromatic Traminac (lychee, rose), fine Pinot Blanc, full Chardonnay, taut Riesling. Airy Pinot Noir emerges.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.