Winery Pastor - Medito  Valogatas

Winery PastorMedito Valogatas

The Medito Valogatas of Winery Pastor is a wine from the region of Hungary.
This wine generally goes well with
The Medito Valogatas of the Winery Pastor is in the top 0 of wines of Hungary.

Details and technical informations about Winery Pastor's Medito Valogatas.

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

Discover the grape variety: Balcic

Supple, fruity whites to drink young with a pale golden robe, an airy, low-alcohol palate with moderate acidity, and signature aromas of white-fleshed fruits (peach, pear), white flowers and light Muscat notes. Early-ripening. Grown in Dobrudja on the Romanian Black Sea coast, mainly destined for young consumption, it remains little-known outside its regions of origin. A Romanian white grape bred at Murfatlar by crossing with Riesling Italico.

Informations about the Winery Pastor

The winery offers 8 different wines.
Its wines get an average rating of 3.3.
It is in the top 3 of the best estates in the region
It is located in Hungary

The Winery Pastor is one of of the world's greatest estates. It offers 8 wines for sale in the of Hungary to come and discover on site or to buy online.

Top wine Hungary
In the top 6500 of of Hungary wines
In the top 2000 of of Hungary wines
In the top 400000 of wines
In the top 700000 wines of the world

The wine region of Hungary

Millennia-old Central European wine country, 65,000 ha across 22 regions, 70% whites. Legendary Tokaji Aszú (UNESCO): golden botrytised sweet wines with signature notes of honey, candied apricot, orange peel and spice, taut acidity — one of the world's greatest sweet wines. Dry Furmint booming (lively and mineral), perfumed Hárslevelű. Egri Bikavér ("Bull's Blood") as a fleshy Kékfrankos red.

The word of the wine: Draft liquor (champagne)

After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).

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