Winery Myslik - Mladé Vino Tramín Červený

Winery MyslikMladé Vino Tramín Červený

The Mladé Vino Tramín Červený of Winery Myslik is a wine from the region of Malokarpatská.
This wine generally goes well with
The Mladé Vino Tramín Červený of the Winery Myslik is in the top 0 of wines of Malokarpatská.

Details and technical informations about Winery Myslik's Mladé Vino Tramín Červený.

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

Discover the grape variety: Madeleine-Sylvaner

Of unknown origin, it is nevertheless a very old vitis vinifera cultivated and used as both a table grape and a wine grape. It is somewhat similar to the Madeleine angevine and is not related to the Sylvaner. It can be found in the United States, England, Canada, Germany, Switzerland, etc. and is virtually unknown in France.

Informations about the Winery Myslik

The winery offers 21 different wines.
Its wines get an average rating of 3.6.
It is in the top 10 of the best estates in the region
It is located in Malokarpatská
Find the Winery Myslik on Facebook

The Winery Myslik is one of of the world's greatest estates. It offers 18 wines for sale in the of Malokarpatská to come and discover on site or to buy online.

Top wine Malokarpatsk&aacute
In the top 2500 of of Slovak Republic wines
In the top 450 of of Malokarpatská wines
In the top 250000 of wines
In the top 850000 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: Oxidative (breeding)

A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.

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