Winery Matula - Veltlínské Zelené Pozdní Sběr

Winery MatulaVeltlínské Zelené Pozdní Sběr

The Veltlínské Zelené Pozdní Sběr of Winery Matula is a white wine from the region of Morava.
This wine generally goes well with pork, vegetarian or lean fish.

Details and technical informations about Winery Matula's Veltlínské Zelené Pozdní Sběr.

Grape varieties
Region/Great wine region
Style of wine
Alcohol
12.5°
Allergens
Contains sulfites

Discover the grape variety: Muscat bleu

An interspecific cross between 15-6 Garnier (villard noir or 18315 Seyve-Villard x Müller-Thurgau) and perle noire or 20347 Seyve-Villard (panse de Provence x 12358 Seyve-Villard), obtained in Switzerland in the 1930s by a nurseryman named Garnier. Muscat Bleu can be found in Germany, Switzerland, Belgium, etc. In France, it is practically unknown. It is listed in the Official Catalogue of Vine Varieties, list A2.

Informations about the Winery Matula

The winery offers 9 different wines.
Its wines get an average rating of 3.4.
It is in the top 5 of the best estates in the region
It is located in Morava

The Winery Matula is one of of the world's greatest estates. It offers 3 wines for sale in the of Morava to come and discover on site or to buy online.

Top wine Morava
In the top 9000 of of Czech Republic wines
In the top 8000 of of Morava wines
In the top 300000 of white wines
In the top 950000 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.

News related to this wine

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The word of the wine: Volatile acidity

Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.

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