Winery Rajhradské Klášterní - Mešní Veltlínské Červené Pozdní Sběr

Winery Rajhradské KlášterníMešní Veltlínské Červené Pozdní Sběr

The Mešní Veltlínské Červené Pozdní Sběr of Winery Rajhradské Klášterní is a white wine from the region of Morava.
This wine generally goes well with

Details and technical informations about Winery Rajhradské Klášterní's Mešní Veltlínské Červené Pozdní Sběr.

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

Discover the grape variety: Fer

Structured, colourful reds with a deep purple robe, firm, tight tannins and an ample palate with preserved acidity. Signature aromas of black fruits (blackcurrant, blackberry), red pepper, spice and herbal notes. Age-worthy profile. Star of great Aveyron reds (Marcillac), Gaillac reds (Braucol) and Béarnais reds (Pinenc), expressing the schist terroirs of south-west France. A native French black grape (synonym Fer Servadou), pillar of the south-west.

Informations about the Winery Rajhradské Klášterní

The winery offers 29 different wines.
Its wines get an average rating of 3.7.
It is in the top 30 of the best estates in the region
It is located in Morava
Find the Winery Rajhradské Klášterní on Facebook

The Winery Rajhradské Klášterní is one of of the world's great estates. It offers 19 wines for sale in the of Morava to come and discover on site or to buy online.

Top wine Morava
In the top 15000 of of Czech Republic wines
In the top 15000 of of Morava wines
In the top 350000 of white wines
In the top 1500000 wines of the world

The wine region of Morava

Predominantly white region, lively and mineral: crisp, peppery Grüner Veltliner, taut Riesling with citrus, supple, floral Müller-Thurgau, aromatic Pálava, the local signature (muscat, white flowers). More discreet reds: spicy Frankovka (Blaufränkisch) with black fruits, fine, silky Saint Laurent. Temperate continental climate, 4 sub-regions: Mikulov, Velké Pavlovice, Znojmo, Slovácko. ~96% of the Czech vineyard, 73 grapes grown.

The word of the wine: Volatile acidity

Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.

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