Winery Purus - Cyrifandl

Winery PurusCyrifandl

The Cyrifandl of Winery Purus is a red wine from the region of Slovakia.
This wine generally goes well with

Details and technical informations about Winery Purus's Cyrifandl.

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

Discover the grape variety: Triomphe d'Alsace

An interspecific cross between the 101-14 Millardet and Grasset (Vitis Riparia x Vitis Rupestris) and the knipperlé, obtained by Eugène Kuhlmann around 1911 and marketed from 1921. It can still be found in England, the United States, Canada, the Netherlands and Belgium. It should be noted that there is a grape variety of American origin, fortunately white, bearing the name of triumph (concord x chasselas musqué).

Informations about the Winery Purus

The winery offers 21 different wines.
Its wines get an average rating of 3.8.
It is in the top 10 of the best estates in the region
It is located in Slovakia

The Winery Purus is one of of the world's greatest estates. It offers 25 wines for sale in the of Slovakia to come and discover on site or to buy online.

Top wine Slovakia
In the top 1500 of of Slovak Republic wines
In the top 900 of of Slovakia wines
In the top 350000 of red wines
In the top 600000 wines of the world

The wine region of Slovakia

Slovakia (officially The Slovak Republic) is a landlocked country described as being either at the eastern edge of Western Europe, or the western edge of Eastern Europe. This dichotomy reflects the state's recent history, a story of political unrest common in this region. The lands that are now Slovakia were an integral Part of Hungary for almost 900 years, but became independent when the Austro-Hungarian Empire was dismantled after the First World War. Almost immediately, Slovakia aligned itself with Bohemia and Moravia (the modern-day Czech Republic), Silesia and Carpathian Ruthenia to form Czechoslovakia.

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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