Winery Juřeník Žďárský - Rulandské Bíle

Winery Juřeník ŽďárskýRulandské Bíle

The Rulandské Bíle of Winery Juřeník Žďárský is a white wine from the region of Morava.
This wine generally goes well with

Details and technical informations about Winery Juřeník Žďárský's Rulandské Bíle.

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

Discover the grape variety: Phoenix

Interspecific cross between the white bacchus and the white Villard obtained in 1964 by Gerhardt Erich Alleweldt (1927/2005) at the Geilweilerhof Station in Siebeldingen, Germany. It should be noted that the sirius and the staufer were also born from these same parents. Phoenix is little known even in France, although it is registered in the Official Catalogue of varieties of table grapes on the A2 list.

Informations about the Winery Juřeník Žďárský

The winery offers 13 different wines.
Its wines get an average rating of 3.7.
It is in the top 10 of the best estates in the region
It is located in Morava

The Winery Juřeník Žďárský is one of of the world's greatest estates. It offers 9 wines for sale in the of Morava to come and discover on site or to buy online.

Top wine Morava
In the top 5000 of of Czech Republic wines
In the top 5000 of of Morava wines
In the top 250000 of white wines
In the top 700000 wines of the world

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: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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