Winery ŠpalekKraví Hora Sauvignon
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Wine flavors and olphactive analysis
On the nose the Kraví Hora Sauvignon of Winery Špalek in the region of Morava often reveals types of flavors of earth, vegetal or tree fruit and sometimes also flavors of black fruit.
Food and wine pairings with Kraví Hora Sauvignon
Pairings that work perfectly with Kraví Hora Sauvignon
Original food and wine pairings with Kraví Hora Sauvignon
The Kraví Hora Sauvignon of Winery Špalek matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of tomato pie without tomato..., shrimp marinade or vegan leek and tofu quiche.
Details and technical informations about Winery Špalek's Kraví Hora Sauvignon.
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 Kraví Hora Sauvignon from Winery Špalek are 2017, 2018, 0, 2016
Informations about the Winery Špalek
The Winery Špalek is one of of the world's greatest estates. It offers 32 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
