Winery HruškaFresh Collection Veltlínské Zelené
White wine
This wine generally goes well with pork, vegetarian or lean fish.
Food and wine pairings with Fresh Collection Veltlínské Zelené
Pairings that work perfectly with Fresh Collection Veltlínské Zelené
Original food and wine pairings with Fresh Collection Veltlínské Zelené
The Fresh Collection Veltlínské Zelené of Winery Hruška matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of pizza cone, grilled mackerel with garlic and herbs or brasucade of mussels from languedoc.
Details and technical informations about Winery Hruška's Fresh Collection Veltlínské Zelené.
Discover the grape variety: Ugni
Ugni blanc is a grape variety originating from Italy. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and small to medium sized grapes. Ugni blanc can be found in many vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Languedoc & Roussillon, Armagnac, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Fresh Collection Veltlínské Zelené from Winery Hruška are 0
Informations about the Winery Hruška
The Winery Hruška is one of of the world's great estates. It offers 68 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: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
