Winery Prochazka Valtice - Palava Výběr z Hroznů

Winery Prochazka ValticePalava Výběr z Hroznů

The Palava Výběr z Hroznů 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 Palava Výběr z Hroznů.

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

Discover the grape variety: Manto negro

This grape variety is native to the Balearic Islands (Spain), more precisely to the island of Mayorque, and has been cultivated for a very long time. D.N.A. analyses have shown that it is the result of a natural cross between the sabaté and the callet cas concos (negrella), the latter being in danger of extinction. Manto negro is hardly known in other wine-producing countries, but in France it should be interesting for the production of original rosé wines that are pleasant to drink.

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 20 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

Moravia, with roughly 95 percent of the nation's Vine plantings, is the engine room of the Czech Republic's wine industry. The Center of intensively farmed bulk-wine production is also showing great promise as a producer of quality white wines. This is largely thanks to its cool Climate, comparable in many ways to that in Nahe or Pfalz, the white-wine specialists a few hundred miles west in Germany. Moravian winelands enjoy a Vineyard year well suited to the production of Complex aromatics with good Acidity.

The word of the wine: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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