Winery Peter's BalatonOlaszrizling
White wine
This wine generally goes well with vegetarian, poultry or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Olaszrizling of Winery Peter's Balaton in the region of Balaton often reveals types of flavors of tree fruit, citrus fruit.
Food and wine pairings with Olaszrizling
Pairings that work perfectly with Olaszrizling
Original food and wine pairings with Olaszrizling
The Olaszrizling of Winery Peter's Balaton matches generally quite well with dishes of mature and hard cheese, vegetarian or poultry such as recipes of old-fashioned aligot, spinach and goat cheese quiche or chakchouka.
Details and technical informations about Winery Peter's Balaton's Olaszrizling.
Discover the grape variety: Voltis
Aromatic, lively whites with a pale golden colour, airy palate with fresh acidity, signature aromas of citrus (lemon, grapefruit), white flowers and fresh floral notes. Productive with polygenic resistance to mildew and powdery mildew. Listed in the official Catalogue, represents the future of reduced-treatment viticulture in France and features in organic cuvées. French white hybrid variety obtained in 2018 by INRA in the Resdur2 series.
Last vintages of this wine
The best vintages of Olaszrizling from Winery Peter's Balaton are 2018, 0, 2019
Informations about the Winery Peter's Balaton
The Winery Peter's Balaton is one of of the world's greatest estates. It offers 5 wines for sale in the of Balaton to come and discover on site or to buy online.
The wine region of Balaton
Hungarian region around the largest lake in Central Europe, 6 zones including volcanic Badacsony. Signature Olaszrizling (Welschriesling), Hungary's most planted grape: lively, mineral whites with signature notes of almond, citrus, green apple, white flowers and a herbaceous touch, a crisp finish - a typical thirst-quenching wine. Also round Szürkebarát (Pinot Gris), ample Chardonnay, rare native Kéknyelű. Basalt in the north, lakeside climate.
The word of the wine: Discharge
In the traditional method, elimination of the yeast deposit formed during the second fermentation in the bottle.
