Winery Davinus - Pálava Pozdni Sbèr Polosladké

Winery DavinusPálava Pozdni Sbèr Polosladké

The Pálava Pozdni Sbèr Polosladké of Winery Davinus is a white wine from the region of Morava.
This wine generally goes well with

Details and technical informations about Winery Davinus's Pálava Pozdni Sbèr Polosladké.

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

Discover the grape variety: Harslevelu

Aromatic and structured whites with an ample palate and firm acidity, on aromas of linden flowers (hence its name, hárslevelű = linden leaf), honey, apricot, quince, yellow peach and spiced notes. Exceptional aptitude for noble rot. An essential component of the great Tokaji Aszú liquoreux and Tokaji Szamorodni, also vinified as ambitious dry whites at Somló and Eger. Native Hungarian variety, Furmint's historical partner in Tokaj.

Informations about the Winery Davinus

The winery offers 36 different wines.
Its wines get an average rating of 3.7.
It is in the top 20 of the best estates in the region
It is located in Morava

The Winery Davinus is one of of the world's great estates. It offers 25 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 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

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: Astringency

Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.

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