Winery PullusZvrst Suho
Red wine
This wine is a blend of 3 varietals which are the Pinot noir, the Zweigelt and the Gamay noir.
This wine generally goes well with blue cheese, pork or poultry.
Food and wine pairings with Zvrst Suho
Pairings that work perfectly with Zvrst Suho
Original food and wine pairings with Zvrst Suho
The Zvrst Suho of Winery Pullus matches generally quite well with dishes of beef, lamb or veal such as recipes of romazava (madagascar), pastasotto pepper merguez (risotto style pasta) or veal shoulder with cream and tarragon.
Details and technical informations about Winery Pullus's Zvrst Suho.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Last vintages of this wine
The best vintages of Zvrst Suho from Winery Pullus are 2012, 0
Informations about the Winery Pullus
The Winery Pullus is one of of the world's great estates. It offers 38 wines for sale in the of Podravje to come and discover on site or to buy online.
The wine region of Podravje
Podravje is Slovenia's largest and most productive wine region. It is located towards the eastern half of the country, and Centers around the key towns of Maribor and Ormoz. With roughly 11,000 hectares (30,000 acres) of Vineyard">Vineyard, Podravje has twice as much land under vine as its western neighbor, Posavje. More than just a local center of activity, Maribor has Long been a wine center for this region of Europe as a whole.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
