Winery Ipša - Malvazija

Winery IpšaMalvazija

3.9
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Malvazija of Winery Ipša is a white wine from the region of Istra.
This wine generally goes well with

Wine flavors and olphactive analysis

On the nose the Malvazija of Winery Ipša in the region of Istra often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit or spices.

Details and technical informations about Winery Ipša's Malvazija.

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

Discover the grape variety: Carminoir

Intraspecific crossing between pinot noir and cabernet-sauvignon obtained in 1982 at the Federal Research Station Agroscope Changins in Wadenswil (Switzerland). It can be found in Switzerland, Germany, Belgium, ... in France it is very little known.

Last vintages of this wine

Malvazija - 2017
In the top 100 of of Istra wines
Average rating: 411110
Malvazija - 2016
In the top 100 of of Istra wines
Average rating: 4.111110
Malvazija - 2015
In the top 100 of of Istra wines
Average rating: 3.81110.50

The best vintages of Malvazija from Winery Ipša are 2016, 2017, 2015

Informations about the Winery Ipša

The winery offers 3 different wines.
Its wines get an average rating of 3.9.
It is in the top 3 of the best estates in the region
It is located in Istra

The Winery Ipša is one of of the world's greatest estates. It offers 3 wines for sale in the of Istra to come and discover on site or to buy online.

Top wine Istra
In the top 500 of of Croatia wines
In the top 150 of of Istra wines
In the top 40000 of white wines
In the top 150000 wines of the world

The wine region of Istra

The wine region of Istra of Croatia. Wineries and vineyards like the Domaine Meneghetti or the Domaine Medea produce mainly wines white, red and sweet. The most planted grape varieties in the region of Istra are Terrano, Merlot and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Istra often reveals types of flavors of pineapple, quince or hay and sometimes also flavors of grass, honeysuckle or truffle.

News related to this wine

At the heart of the terroirs of Mâcon-Burgy

Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Burgy, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are availablein French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines​​ Twitter: https://twitter.com/BourgogneWines/ ...

At the heart of the terroirs of Mâcon-Vinzelles

Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Vinzelles, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines​​ Twitter: https://twitter.com/BourgogneW ...

At the heart of the terroirs of Mâcon-Uchizy

Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Uchizy, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines​​ Twitter: https://twitter.com/BourgogneWine ...

The word of the wine: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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