Winery ProqinPinot Noir Sekt
Sparkling wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Pinot Noir Sekt
Pairings that work perfectly with Pinot Noir Sekt
Original food and wine pairings with Pinot Noir Sekt
The Pinot Noir Sekt of Winery Proqin matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of potjevleesch, oven roasted rabbit that cooks itself! or venison leg marinated in white wine and grand marnier.
Details and technical informations about Winery Proqin's Pinot Noir Sekt.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Pinot Noir Sekt from Winery Proqin are 0
Informations about the Winery Proqin
The Winery Proqin is one of of the world's great estates. It offers 7 wines for sale in the of Velkopavlovicka to come and discover on site or to buy online.
The wine region of Velkopavlovicka
Wine sub-region of South Moravia (Czech Republic), 5,200 ha, the heart of Czech reds. Signature Frankovka (Blaufrankisch): aromatic ruby reds with signature notes of black cherry, blackberry, black pepper, spice and a balsamic touch, supple tannins and fresh acidity — fleshy, generous wines. Also fruity Svatovavrinecke (Saint Laurent), light Modry Portugal. Peppery Veltlinske zelene whites, round Pinot Gris, taut Riesling.
The wine region of Jihomoravsky
Major Czech wine region in South Moravia (~96% of the country's vineyards, sub-regions Znojmo, Mikulov, Velké Pavlovice, Slovácko), Alsace latitude, humid continental climate. Grüner Veltliner flagship white: dry and spicy with green apple, citrus, white pepper and herbal touch, tense thirst-quenching acidity. Aromatic Müller-Thurgau, tense Riesling and Pinot Blanc in whites. Fruity Saint-Laurent, peppery Frankovka and supple Zweigelt in reds.
The word of the wine: Secondary aromas
Aromas resulting from the fermentation and maturation of the wine before bottling. The aging in barrels modifies considerably the texture and the flavours of the wine.
