Winery Mladý Vinař - Terroir Sauvignon Blanc

Winery Mladý VinařTerroir Sauvignon Blanc

The Terroir Sauvignon Blanc of Winery Mladý Vinař is a white wine from the region of Morava.
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.

Details and technical informations about Winery Mladý Vinař's Terroir Sauvignon Blanc.

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

Discover the grape variety: Acadie

Complex interspecific cross between 13 053 Seibel (7042 Seibel x 5409 Seibel) or cascade and 14 287 Seyve-Villard (6746 Seibel x Couderc 299-35) obtained in 1953 by Bradt Ollie A. at the Ontario Horticultural Research Institute (Canada). It can also be found in the United States and is almost unknown in France. From this same cross was born the veeblanc.

Informations about the Winery Mladý Vinař

The winery offers 18 different wines.
Its wines get an average rating of 4.
It is in the top 5 of the best estates in the region
It is located in Morava

The Winery Mladý Vinař is one of of the world's greatest estates. It offers 6 wines for sale in the of Morava to come and discover on site or to buy online.

Top wine Morava
In the top 6000 of of Czech Republic wines
In the top 5500 of of Morava wines
In the top 250000 of white wines
In the top 750000 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.

The word of the wine: Rafle (taste of)

A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.

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