Winery Slobodné VinárstvoDeviner
White wine
This wine generally goes well with
The Deviner of the Winery Slobodné Vinárstvo is in the top 20 of wines of Slovak Republic and in the top 20 of wines of Slovakia.
Wine flavors and olphactive analysis
On the nose the Deviner of Winery Slobodné Vinárstvo in the region of Slovakia often reveals types of flavors of pineapple, apricot or stone and sometimes also flavors of orange, hay or honey.
Details and technical informations about Winery Slobodné Vinárstvo's Deviner.
Discover the grape variety: Cinsault
Cinsaut noir is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and large grapes. Cinsaut noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhône valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Deviner from Winery Slobodné Vinárstvo are 2013, 2017, 2014, 2015
Informations about the Winery Slobodné Vinárstvo
The Winery Slobodné Vinárstvo is one of of the world's greatest estates. It offers 30 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: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
