Winery Prochazka Valtice - Pálava Pozdní Sběr

Winery Prochazka ValticePálava Pozdní Sběr

The Pálava Pozdní Sběr of Winery Prochazka Valtice is a white wine from the region of Morava.
This wine generally goes well with

Details and technical informations about Winery Prochazka Valtice's Pálava Pozdní Sběr.

Grape varieties
Region/Great wine region
Style of wine
Alcohol
13°
Allergens
Contains sulfites

Discover the grape variety: Seyval

Lively, simple and fruity whites with a pale golden colour, an airy palate with preserved acidity, and discreet aromas of citrus, white-fleshed fruits and white flowers. Also used in sparkling bases. Disease-resistant and cold-hardy. Grown in the United Kingdom, Canada (Québec) and the north-eastern United States for northern climates. Family of French hybrid varieties developed by Bertille Seyve in Bourgoin-Jallieu (Isère), the best known being Seyval Blanc.

Informations about the Winery Prochazka Valtice

The winery offers 40 different wines.
Its wines get an average rating of 3.4.
It is in the top 25 of the best estates in the region
It is located in Morava

The Winery Prochazka Valtice is one of of the world's great estates. It offers 24 wines for sale in the of Morava to come and discover on site or to buy online.

Top wine Morava
In the top 9000 of of Czech Republic wines
In the top 8500 of of Morava wines
In the top 300000 of white wines
In the top 950000 wines of the world

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: Rootstock

American vine on which a French vine is grafted. This is the consequence of the phylloxera that destroyed the vineyard at the end of the 19th century: after much trial and error, it was discovered that the "pest" spared the roots of the American vines, and the technique became widespread.

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