Winery Daniela Valentova - Pozdní Sběr Veltlinske Zelené

Winery Daniela ValentovaPozdní Sběr Veltlinske Zelené

The Pozdní Sběr Veltlinske Zelené of Winery Daniela Valentova is a white wine from the region of Morava.
This wine generally goes well with pork, vegetarian or lean fish.

Details and technical informations about Winery Daniela Valentova's Pozdní Sběr Veltlinske Zelené.

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

Discover the grape variety: Cal 6-04

Interspecific crossing obtained in Switzerland by Valentin Blattner between Riesling x Sauvignon Blanc and a variety whose name has not yet been communicated and which is resistant to the main cryptogamic diseases. VB Cal 6-04 can be found in Switzerland, Belgium, Germany, etc. In France, a few plantations have been carried out and it is registered in the Official Catalogue of wine grape varieties under the name Sauvignac liste A.

Informations about the Winery Daniela Valentova

The winery offers 12 different wines.
Its wines get an average rating of 4.
It is in the top 5 of the best estates in the region
It is located in Morava

The Winery Daniela Valentova is one of of the world's greatest estates. It offers 4 wines for sale in the of Morava to come and discover on site or to buy online.

Top wine Morava
In the top 4000 of of Czech Republic wines
In the top 4000 of of Morava wines
In the top 200000 of white wines
In the top 650000 wines of the world

The wine region of Morava

Moravia, with roughly 95 percent of the nation's Vine plantings, is the engine room of the Czech Republic's wine industry. The Center of intensively farmed bulk-wine production is also showing great promise as a producer of quality white wines. This is largely thanks to its cool Climate, comparable in many ways to that in Nahe or Pfalz, the white-wine specialists a few hundred miles west in Germany. Moravian winelands enjoy a Vineyard year well suited to the production of Complex aromatics with good Acidity.

The word of the wine: Discharge

In the traditional method, elimination of the yeast deposit formed during the second fermentation in the bottle.

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