Winery Modra Vinko Klimko - Frizzante Rosé

Winery Modra Vinko KlimkoFrizzante Rosé

The Frizzante Rosé of Winery Modra Vinko Klimko is a wine from the region of Malokarpatská.
This wine generally goes well with
The Frizzante Rosé of the Winery Modra Vinko Klimko is in the top 0 of wines of Malokarpatská.

Details and technical informations about Winery Modra Vinko Klimko's Frizzante Rosé.

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

Discover the grape variety: Couderc 13

A direct producer hybrid obtained by Georges Couderc by crossing Vitis Lincecumii (Buckley) with 162-5 Couderc, the latter having 3/4 blood of Vinifera-Rupestris. Today, like most hybrids, it has practically disappeared. It can still be found in a mixture in very old vineyards, the photographs below were taken in the Ardèche, on the border with the Gard, north of Saint Ambroix.

Informations about the Winery Modra Vinko Klimko

The winery offers 19 different wines.
Its wines get an average rating of 3.7.
It is in the top 15 of the best estates in the region
It is located in Malokarpatská

The Winery Modra Vinko Klimko is one of of the world's great estates. It offers 15 wines for sale in the of Malokarpatská to come and discover on site or to buy online.

Top wine Malokarpatsk&aacute
In the top 3500 of of Slovak Republic wines
In the top 2000 of of Malokarpatská wines
In the top 55000 of wines
In the top 1500000 wines of the world

The wine region of Malokarpatsk&aacute

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: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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