Winery Levendula Pincészet - Lovasi Juhfark

Winery Levendula PincészetLovasi Juhfark

The Lovasi Juhfark of Winery Levendula Pincészet is a wine from the region of Balaton.
This wine generally goes well with
The Lovasi Juhfark of the Winery Levendula Pincészet is in the top 0 of wines of Balaton.

Details and technical informations about Winery Levendula Pincészet's Lovasi Juhfark.

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

Discover the grape variety: Charmont

Intraspecific crossing between Chasselas and Chardonnay, obtained in 1965 by Jean-Louis Simon and selected by André Jacquinet at the Agroscope Changins-Wädenswil research station (Switzerland). This grape variety is known and cultivated in Switzerland, but it can also be found in Hungary, Germany, Italy, etc., and is virtually unknown in France. With the same parents, Jean-Louis Simon also obtained the doral.

Informations about the Winery Levendula Pincészet

The winery offers 4 different wines.
Its wines get an average rating of 3.8.
It is in the top 3 of the best estates in the region
It is located in Balaton

The Winery Levendula Pincészet is one of of the world's greatest estates. It offers 4 wines for sale in the of Balaton to come and discover on site or to buy online.

Top wine Balaton
In the top 15000 of of Hungary wines
In the top 2500 of of Balaton wines
In the top 350000 of wines
In the top 1500000 wines of the world

The wine region of Balaton

Balatonboglar (South Balaton) is one of several wine regions on the shores of Lake Balaton, in the Transdanubia region of western Hungary. Lake Balaton is a Long, thin freshwater lake measuring almost 80 kilometers (50 miles) in Length, sometimes referred to as the 'Hungarian Sea. ' It is the largest lake in Central Europe and Hungary's most popular tourist destination. A wide portfolio of the popular, internationally recognized Grape varieties are grown here, including a number of the French classics.

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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