Winery NápravaNovy Saldorf Veltlínské Zelené
White wine
This wine generally goes well with pork, vegetarian or lean fish.
Food and wine pairings with Novy Saldorf Veltlínské Zelené
Pairings that work perfectly with Novy Saldorf Veltlínské Zelené
Original food and wine pairings with Novy Saldorf Veltlínské Zelené
The Novy Saldorf Veltlínské Zelené of Winery Náprava matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of sauté of veal with olives (corsica), baked cod portuguese style or pike quenelles with lobster bisque sauce.
Details and technical informations about Winery Náprava's Novy Saldorf Veltlínské Zelené.
Discover the grape variety: Greco Bianco
Structured and aromatic whites with a pale golden to amber robe, a full palate and characteristic bitter finish on yellow fruit (peach, apricot), white flowers and honey aromas. Also produced as passito. Star of the Greco di Tufo DOCG in Campania and the mythical Greco di Bianco DOC in Calabria. Ancient Greek-origin autochthonous variety of southern Italy.
Last vintages of this wine
The best vintages of Novy Saldorf Veltlínské Zelené from Winery Náprava are 0
Informations about the Winery Náprava
The Winery Náprava is one of of the world's great estates. It offers 4 wines for sale in the of Morava to come and discover on site or to buy online.
The wine region of Morava
Predominantly white region, lively and mineral: crisp, peppery Grüner Veltliner, taut Riesling with citrus, supple, floral Müller-Thurgau, aromatic Pálava, the local signature (muscat, white flowers). More discreet reds: spicy Frankovka (Blaufränkisch) with black fruits, fine, silky Saint Laurent. Temperate continental climate, 4 sub-regions: Mikulov, Velké Pavlovice, Znojmo, Slovácko. ~96% of the Czech vineyard, 73 grapes grown.
The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
