Winery Malé divySilvánske zelené
White wine
This wine generally goes well with poultry, lean fish or shellfish.
The Silvánske zelené of the Winery Malé divy is in the top 30 of wines of Malokarpatská.
Food and wine pairings with Silvánske zelené
Pairings that work perfectly with Silvánske zelené
Original food and wine pairings with Silvánske zelené
The Silvánske zelené of Winery Malé divy matches generally quite well with dishes of shellfish, spicy food or poultry such as recipes of shrimp in hot sauce from cathylou, lamb shoulder confit or homemade lasagna from a to z.
Details and technical informations about Winery Malé divy's Silvánske zelené.
Discover the grape variety: Crescent
A direct-producer hybrid of American origin resulting from an interspecific cross between Saint Pepin and Elmer Swenson 6-8-25 (vitis riparia X Hamburg muscatel) obtained in 1988 by Peter Hemstad and James Luby at the University of Minnesota Research Center (United States). It can also be found in Canada, Ukraine, Russia, etc. and is virtually unknown in France.
Last vintages of this wine
The best vintages of Silvánske zelené from Winery Malé divy are 0
Informations about the Winery Malé divy
The Winery Malé divy is one of of the world's greatest estates. It offers 19 wines for sale in the of Malokarpatská to come and discover on site or to buy online.
The wine region of Malokarpatská
The wine region of Malokarpatská of Slovak Republic. Wineries and vineyards like the Domaine Rariga or the Domaine Vladimir Valenta produce mainly wines white, red and pink. The most planted grape varieties in the region of Malokarpatská are Cabernet-Sauvignon, Riesling and Gewurztraminer, they are then used in wines in blends or as a single variety. On the nose of Malokarpatská often reveals types of flavors of tree fruit, apples or citrus fruit and sometimes also flavors of non oak, earth or microbio.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
