Winery Svetík - Cuveé Traja Králi

Winery SvetíkCuveé Traja Králi

The Cuveé Traja Králi of Winery Svetík is a wine from the region of Slovakia.
This wine generally goes well with
The Cuveé Traja Králi of the Winery Svetík is in the top 0 of wines of Slovakia.

Details and technical informations about Winery Svetík's Cuveé Traja Králi.

Grape varieties
Region/Great wine region
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Aromella

Interspecific crossing between traminette and 34 Ravat obtained in 1976 by Bruce Reisch at the Experimental Station of Cornell University in Geneva (United States). It must be noted that this variety can only be found in a few American wine regions, which means that its multiplication is very limited. In France, it is almost unknown.

Informations about the Winery Svetík

The winery offers 18 different wines.
Its wines get an average rating of 3.9.
It is in the top 20 of the best estates in the region
It is located in Slovakia

The Winery Svetík is one of of the world's great estates. It offers 16 wines for sale in the of Slovakia to come and discover on site or to buy online.

Top wine Slovakia
In the top 3500 of of Slovak Republic wines
In the top 2000 of of Slovakia wines
In the top 350000 of wines
In the top 1500000 wines of the world

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: Residual sugars

Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.

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