Winery Vinohradníctvo a vinárstvo SkovajsaNeronet Suché
Red wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Neronet Suché of Winery Vinohradníctvo a vinárstvo Skovajsa in the region of Slovakia often reveals types of flavors of oak.
Details and technical informations about Winery Vinohradníctvo a vinárstvo Skovajsa's Neronet Suché.
Discover the grape variety: Couderc 13
A direct producer hybrid obtained by Georges Couderc by crossing Vitis Lincecumii (Buckley) with 162-5 Couderc, the latter having 3/4 blood of Vinifera-Rupestris. Today, like most hybrids, it has practically disappeared. It can still be found in a mixture in very old vineyards, the photographs below were taken in the Ardèche, on the border with the Gard, north of Saint Ambroix.
Last vintages of this wine
The best vintages of Neronet Suché from Winery Vinohradníctvo a vinárstvo Skovajsa are 0
Informations about the Winery Vinohradníctvo a vinárstvo Skovajsa
The Winery Vinohradníctvo a vinárstvo Skovajsa is one of of the world's greatest estates. It offers 15 wines for sale in the of Slovakia to come and discover on site or to buy online.
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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
