Winery Šlechtitelská Stanice VinařskáAndré Stará Réva
Red wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the André Stará Réva of Winery Šlechtitelská Stanice Vinařská in the region of Morava often reveals types of flavors of earth, spices.
Details and technical informations about Winery Šlechtitelská Stanice Vinařská's André Stará Réva.
Discover the grape variety: Monemvasia
Recognized as being native to the Peloponnese in Greece, today very present in the Cyclades islands (Paros in particular and a little in Syros, Mykonos, Santorini, ...), in the island of Evia, ... . We can also meet it in Italy, in the United States, ... in France it is practically not known. It should not be confused with the multitude of white grape varieties belonging to the large Malvasia family. Indeed, DNA tests have never established any link of relationship. On the other hand, it is related to the Greek variety Athiri, which originated on the island of Santorini, and to the white Gouais.
Last vintages of this wine
The best vintages of André Stará Réva from Winery Šlechtitelská Stanice Vinařská are 2015, 0, 2013
Informations about the Winery Šlechtitelská Stanice Vinařská
The Winery Šlechtitelská Stanice Vinařská is one of of the world's greatest estates. It offers 52 wines for sale in the of Morava to come and discover on site or to buy online.
The wine region of Morava
Moravia, with roughly 95 percent of the nation's Vine plantings, is the engine room of the Czech Republic's wine industry. The Center of intensively farmed bulk-wine production is also showing great promise as a producer of quality white wines. This is largely thanks to its cool Climate, comparable in many ways to that in Nahe or Pfalz, the white-wine specialists a few hundred miles west in Germany. Moravian winelands enjoy a Vineyard year well suited to the production of Complex aromatics with good Acidity.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
