Winery Soman VinařstvíFrankovka Pozdni Sběr
Red wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or mature and hard cheese.
Food and wine pairings with Frankovka Pozdni Sběr
Pairings that work perfectly with Frankovka Pozdni Sběr
Original food and wine pairings with Frankovka Pozdni Sběr
The Frankovka Pozdni Sběr of Winery Soman Vinařství matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of bare-assed cockerel (ardennes), baked sea bream or goose eggs in salad.
Details and technical informations about Winery Soman Vinařství's Frankovka Pozdni Sběr.
Discover the grape variety: Voltis
Wine grape variety of the INRA-Resdur1 series with polygenic resistance (two genes for mildew and powdery mildew have been identified), resulting from an interspecific cross, obtained in 2002, between Villaris and Mtp 3159-2-12 (for the latter, one of its parents is Vitis rotundifolia, which is resistant to Pierce's disease, mildew, grey rot, etc.). Little multiplied, it is registered in the Official Catalogue of wine grape varieties list A1.
Last vintages of this wine
The best vintages of Frankovka Pozdni Sběr from Winery Soman Vinařství are 2016, 0
Informations about the Winery Soman Vinařství
The Winery Soman Vinařství is one of of the world's greatest estates. It offers 33 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: 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.
