Winery HrabalVeltlínské Zelené Pozdní Sběr
White wine
This wine generally goes well with pork, vegetarian or lean fish.
Food and wine pairings with Veltlínské Zelené Pozdní Sběr
Pairings that work perfectly with Veltlínské Zelené Pozdní Sběr
Original food and wine pairings with Veltlínské Zelené Pozdní Sběr
The Veltlínské Zelené Pozdní Sběr of Winery Hrabal matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of rabbit socks in gibelotte, cod brandade without potatoes or cuttlefish armorican style (morgate).
Details and technical informations about Winery Hrabal's Veltlínské Zelené Pozdní Sběr.
Discover the grape variety: Claverie
Simple, fresh dry whites with a pale golden colour, supple palate with moderate acidity, discreet aromas of white flowers and stone fruits from the Pyrenees. Productive. Often blended with Baroque, Arrufiac and Gros Manseng, contributes to South-West whites and Armagnac eau-de-vie distillation. French indigenous white variety from the South-West, mainly grown in Béarn and Tursan.
Last vintages of this wine
The best vintages of Veltlínské Zelené Pozdní Sběr from Winery Hrabal are 0
Informations about the Winery Hrabal
The Winery Hrabal 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.
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: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
