Winery Prus - Metliška Črnina PTP

Winery PrusMetliška Črnina PTP

The Metliška Črnina PTP of Winery Prus is a wine from the region of Posavje.
This wine generally goes well with
The Metliška Črnina PTP of the Winery Prus is in the top 0 of wines of Posavje.

Details and technical informations about Winery Prus's Metliška Črnina PTP.

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

Discover the grape variety: Caino blanco

Natural intraspecific crossing probably between the albarino and the sousão - synonyms black amaral, caino bravo, ... -. It should not be confused with the fernao pires as they both have the same synonym alvarinhao. It can be found in the northwest of Spain and in Portugal, more precisely in the Vinhos Verdes region, ... in France it is totally unknown.

Informations about the Winery Prus

The winery offers 43 different wines.
Its wines get an average rating of 4.
It is in the top 30 of the best estates in the region
It is located in Posavje

The Winery Prus is one of of the world's great estates. It offers 28 wines for sale in the of Posavje to come and discover on site or to buy online.

Top wine Posavje
In the top 3500 of of Slovenia wines
In the top 100 of of Posavje wines
In the top 600000 of wines
In the top 1500000 wines of the world

The wine region of Posavje

The wine region of Posavje of Slovenia. Wineries and vineyards like the Domaine Istenič or the Domaine Istenič produce mainly wines white, red and sparkling. The most planted grape varieties in the region of Posavje are Pinot noir, Chardonnay and Riesling, they are then used in wines in blends or as a single variety. On the nose of Posavje often reveals types of flavors of red fruit, earth or citrus fruit and sometimes also flavors of oak, tree fruit or microbio.

The word of the wine: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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