Winery KissattilaOlaszrizling
White wine
This wine generally goes well with vegetarian, poultry or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Olaszrizling of Winery Kissattila in the region of Eger often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with Olaszrizling
Pairings that work perfectly with Olaszrizling
Original food and wine pairings with Olaszrizling
The Olaszrizling of Winery Kissattila matches generally quite well with dishes of mature and hard cheese, vegetarian or poultry such as recipes of vegetable soup with savoy cheese, broccoli and blue cheese quiche without pastry or spanish omelette (tortilla auténtica).
Details and technical informations about Winery Kissattila's Olaszrizling.
Discover the grape variety: Avana
Very old grape variety cultivated in northern Italy in the Piedmont region. It would have been introduced in Savoy at the beginning of the 17th century. An A.D.N. study, dating from 2011, shows that Hibou noir and Avana are one and the same variety. It should also be noted that Amigne is its half-sister, Rèze its grandmother and Rouge du Pays (a variety from the Swiss Valais) its grandfather.
Last vintages of this wine
The best vintages of Olaszrizling from Winery Kissattila are 2018, 0
Informations about the Winery Kissattila
The Winery Kissattila is one of of the world's greatest estates. It offers 13 wines for sale in the of Eger to come and discover on site or to buy online.
The wine region of Eger
Eger, in northeastern Hungary, is a wine region best known for its Egri Bikavér wine, popularly known as "Bull's Blood". Although Sweet, white Tokaji remains unrivaled as Hungary's most famous wine overall, Bikavér (Bull's Blood) is surely the country's most famous red. The style – a Complex blend of several dark-skinned grapes – was first made in the late 19th Century, in Szekszard (200 kilometers/130 miles southwest of Eger). It rose to international fame in the 1970s, when the state-owned Egervin winery monopolized production of the style, and successfully promoted it on export markets.
The word of the wine: Thinning out
Operation consisting in eliminating the suckers that grow on the vine stocks.
