Winery LahoferVeltlínské Zelené Pozdní Sběr Suché
White wine
This wine generally goes well with pork, vegetarian or lean fish.
Wine flavors and olphactive analysis
On the nose the Veltlínské Zelené Pozdní Sběr Suché of Winery Lahofer in the region of Morava often reveals types of flavors of earth.
Food and wine pairings with Veltlínské Zelené Pozdní Sběr Suché
Pairings that work perfectly with Veltlínské Zelené Pozdní Sběr Suché
Original food and wine pairings with Veltlínské Zelené Pozdní Sběr Suché
The Veltlínské Zelené Pozdní Sběr Suché of Winery Lahofer matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of macaroonade from sète, baeckeoffe with fish or magic marinade (for shrimps, scallops, fish...).
Details and technical informations about Winery Lahofer's Veltlínské Zelené Pozdní Sběr Suché.
Discover the grape variety: Perlette
Crossing made in the United States in 1936 by Professor Harold P. Olmo of the University of Davis (California) between the queen of the vines and the sultana, registered in the Official Catalogue of vine varieties list A1. - Synonymy: no known synonym (for all the synonyms of the grape varieties, click here!).
Last vintages of this wine
The best vintages of Veltlínské Zelené Pozdní Sběr Suché from Winery Lahofer are 0
Informations about the Winery Lahofer
The Winery Lahofer is one of of the world's great estates. It offers 40 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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
