Winery Feind - Sárgamuskotály

Winery FeindSárgamuskotály

3.2
Note - 1Note - 1Note - 1Note - 0Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Sárgamuskotály of Winery Feind is a white wine from the region of Balaton.
This wine generally goes well with

Details and technical informations about Winery Feind's Sárgamuskotály.

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

Discover the grape variety: Saint Laurent

This grape variety was formerly cultivated in the southwest and in Alsace and the Toul region. It is also known in Germany, Austria, Luxembourg and Czechoslovakia. In France, it is no longer multiplied and is therefore in danger of disappearing.

Last vintages of this wine

Sárgamuskotály - 0
In the top 100 of of Balaton wines
Average rating: 3.211100

The best vintages of Sárgamuskotály from Winery Feind are 0

Informations about the Winery Feind

The winery offers 46 different wines.
Its wines get an average rating of 3.5.
It is in the top 40 of the best estates in the region
It is located in Balaton

The Winery Feind is one of of the world's great estates. It offers 45 wines for sale in the of Balaton to come and discover on site or to buy online.

Top wine Balaton
In the top 15000 of of Hungary wines
In the top 2500 of of Balaton wines
In the top 350000 of white wines
In the top 1500000 wines of the world

The wine region of Balaton

Balatonboglar (South Balaton) is one of several wine regions on the shores of Lake Balaton, in the Transdanubia region of western Hungary. Lake Balaton is a Long, thin freshwater lake measuring almost 80 kilometers (50 miles) in Length, sometimes referred to as the 'Hungarian Sea. ' It is the largest lake in Central Europe and Hungary's most popular tourist destination. A wide portfolio of the popular, internationally recognized Grape varieties are grown here, including a number of the French classics.

The word of the wine: Presses

The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.

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