Winery Dva DubyCuvée Mille E Tre
White wine
This wine generally goes well with pork, vegetarian or lean fish.
Food and wine pairings with Cuvée Mille E Tre
Pairings that work perfectly with Cuvée Mille E Tre
Original food and wine pairings with Cuvée Mille E Tre
The Cuvée Mille E Tre of Winery Dva Duby matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of cantonese rice, marmite dieppoise or mussels carbonara.
Details and technical informations about Winery Dva Duby's Cuvée Mille E Tre.
Discover the grape variety: Hibou noir
Very old grape variety cultivated in northern Italy in the Piedmont region. It would have been introduced in Savoy at the beginning of the 17th century. An A.D.N. study, dating from 2011, shows that Hibou noir and Avana are one and the same variety. It should also be noted that Amigne is its half-sister, Rèze its grandmother and Rouge du Pays (a variety from the Swiss Valais) its grandfather.
Last vintages of this wine
The best vintages of Cuvée Mille E Tre from Winery Dva Duby are 0
Informations about the Winery Dva Duby
The Winery Dva Duby is one of of the world's great estates. It offers 11 wines for sale in the of Morava to come and discover on site or to buy online.
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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
