Winery Vinarstvi Nechory - Cuvée Catherine Suché

Winery Vinarstvi NechoryCuvée Catherine Suché

The Cuvée Catherine Suché of Winery Vinarstvi Nechory is a red wine from the region of Morava.
This wine generally goes well with

Details and technical informations about Winery Vinarstvi Nechory's Cuvée Catherine Suché.

Grape varieties
Region/Great wine region
Style of wine
Alcohol
12.5°
Allergens
Contains sulfites

Discover the grape variety: Norton

Structured, colourful reds with a deep purple hue, firm tannins and a dense palate with fresh acidity; signature aromas of dark fruits (blackberry, blackcurrant), plum, spices, chocolate and American earthy notes. Good rustic ageing potential. The grape of Missouri, defining regional identity, widely grown across the USA (Virginia, Arkansas). American black hybrid derived from Vitis aestivalis, discovered around 1820 by Dr Daniel Norton in Virginia.

Informations about the Winery Vinarstvi Nechory

The winery offers 29 different wines.
Its wines get an average rating of 3.8.
It is in the top 15 of the best estates in the region
It is located in Morava
Find the Winery Vinarstvi Nechory on Facebook

The Winery Vinarstvi Nechory is one of of the world's great estates. It offers 18 wines for sale in the of Morava to come and discover on site or to buy online.

Top wine Morava
In the top 4500 of of Czech Republic wines
In the top 4500 of of Morava wines
In the top 350000 of red wines
In the top 650000 wines of the world

The wine region of Morava

Predominantly white region, lively and mineral: crisp, peppery Grüner Veltliner, taut Riesling with citrus, supple, floral Müller-Thurgau, aromatic Pálava, the local signature (muscat, white flowers). More discreet reds: spicy Frankovka (Blaufränkisch) with black fruits, fine, silky Saint Laurent. Temperate continental climate, 4 sub-regions: Mikulov, Velké Pavlovice, Znojmo, Slovácko. ~96% of the Czech vineyard, 73 grapes grown.

The word of the wine: Fermentation

The process by which grape juice becomes wine, thanks to the action of yeasts that transform sugar into alcohol.

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