Winery Eminhof - Svatovavřinecké Kabinetní Víno

Winery EminhofSvatovavřinecké Kabinetní Víno

The Svatovavřinecké Kabinetní Víno of Winery Eminhof is a red wine from the region of Morava.
This wine generally goes well with

Details and technical informations about Winery Eminhof's Svatovavřinecké Kabinetní Víno.

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

Discover the grape variety: Salagnin

Simple dry whites with a pale golden robe, a supple palate with moderate acidity, and understated aromas of citrus and white flowers. Discreet rustic profile. Preserved in a few ampelographic collections for its heritage value, it belongs to the ancient grape varieties whose commercial spread has almost vanished and which are studied for their genetic and historical interest. Rare white grape, poorly documented, cultivated in negligible quantities.

Informations about the Winery Eminhof

The winery offers 25 different wines.
Its wines get an average rating of 3.5.
It is in the top 15 of the best estates in the region
It is located in Morava

The Winery Eminhof is one of of the world's great estates. It offers 20 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 3500 of of Morava wines
In the top 350000 of red wines
In the top 600000 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: Yellow wine

White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.

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