Winery Fabikovič Vinařství - Muskat Moravsky Bile Vino

Winery Fabikovič VinařstvíMuskat Moravsky Bile Vino

The Muskat Moravsky Bile Vino of Winery Fabikovič Vinařství is a white wine from the region of Jihomoravsky.
This wine generally goes well with

Details and technical informations about Winery Fabikovič Vinařství's Muskat Moravsky Bile Vino.

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

Discover the grape variety: Perlaut

A cross between Cinsaut and Csaba pearl obtained in 1956, registered in the Official Catalogue of Table Grape Varieties, list A1.

Informations about the Winery Fabikovič Vinařství

The winery offers 20 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 Jihomoravsky

The Winery Fabikovič Vinařství is one of of the world's greatest estates. It offers 10 wines for sale in the of Jihomoravsky to come and discover on site or to buy online.

Top wine Jihomoravsky
In the top 3500 of of Czech Republic wines
In the top 200 of of Jihomoravsky wines
In the top 200000 of white wines
In the top 550000 wines of the world

The wine region of Jihomoravsky

Bohemia (Cechy in Czech) of Czech Republic is one of the most northern regions of viniculture in Europe. It was established Long before the expansion of Moravia, but despite this headstart it now accounts for less than five percent of the Czech Republic's annual wine production. Bohemia's position in the Czech wine industry is now largely ceremonial as it covers the picturesque, traditional, historic end of production, leaving the Moravia region to churn out many millions of gallons of wine each year. Bohemia is divided into the two sub-regions of Melnická and Litomerická with a majority of Vineyards concentrated around river systems, especially in the valleys of Vltava, Labe, Berounka and Ohre.

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The word of the wine: Vatting

After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.

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