Winery SkerljVitovska
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Vitovska from the Winery Skerlj
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vitovska of Winery Skerlj in the region of Frioul-Vénétie Julienne is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Vitovska of Winery Skerlj in the region of Frioul-Vénétie Julienne often reveals types of flavors of apples, peach or apricot and sometimes also flavors of orange, dried apricot or non oak.
Food and wine pairings with Vitovska
Pairings that work perfectly with Vitovska
Original food and wine pairings with Vitovska
The Vitovska of Winery Skerlj matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of spaghetti cacio e pepe, cuttlefish in sauce or vegetarian quiche with mushrooms and comté cheese.
Details and technical informations about Winery Skerlj's Vitovska.
Discover the grape variety: Danam
A cross obtained in 1958 between Dabouki and Hamburg Muscat, it has been listed in the Official Catalogue of Vine Varieties, list A1, since 1981. Little cultivated in France, it can be found in Portugal where a few plantations have been carried out.
Last vintages of this wine
The best vintages of Vitovska from Winery Skerlj are 2016, 2015, 2012, 2017 and 2014.
Informations about the Winery Skerlj
The Winery Skerlj is one of of the world's greatest estates. It offers 3 wines for sale in the of Frioul-Vénétie Julienne to come and discover on site or to buy online.
The wine region of Frioul-Vénétie Julienne
Friuli-Venezia Giulia is an autonomous region in Italy, located in the extreme Northeast of the country, bordered by Austria and Slovenia to the north and east respectively. The eponymous wine region has four DOCGs, twelve DOCs and three PGIs and is best known for its white wine production. 77% of the region's wines are white, one of the highest proportions of any Italian region. The region's wines are distinctly different from other Italian wines in that they are made from non-traditional Grape varieties such as Sauvignon blanc, Riesling and Pinot blanc, as well as typically Italian varieties such as pinot gris and picolit.
News related to this wine
The Rully appellation investigated through its geology and geography
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the Rully appellation. Here the vineyard is planted on different hills which have very different gelogicial characteristics. It partly explains the great diversity in the expression of the Rully wines. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (February 20 ...
An overview of Mâcon plus a geographical denomination appellation
The Bourgogne Wine Board (BIVB) invites you to a survey of this vineyard where the 27 geographical denominations of the Mâcon appellation are produced. A unique journey to discover this region where the Romanesque churches punctuate the landscape and are the witnesses of the link between the vines and Christiannity. Cluny is the gatekeeper. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vin ...
An overview of Saint-Véran appellation
Let’s have a look at Saint-Véran vineyard and discover the magnificent and very diverse landscapes of this appellation situated in the South of Bourgogne. Saint-Véran is one of the 5 Village appellations with Pouilly-Fuissé, Pouilly-Vinzelles, Pouilly-Loché and Viré-Clessé. Like them, it produces only white wines from the Chardonnay grape. What makes it special is that the vineyard is cut in two dinstinct parts by the vineyard of Pouilly-Fuissé. As anywhere else in the vineyard in Bourgogn ...
The word of the wine: Discharge
In the traditional method, elimination of the yeast deposit formed during the second fermentation in the bottle.
