Winery Václav Šalša - André Pozdní Sběr

Winery Václav ŠalšaAndré Pozdní Sběr

The André Pozdní Sběr of Winery Václav Šalša is a red wine from the region of Morava.
This wine generally goes well with

Details and technical informations about Winery Václav Šalša's André Pozdní Sběr.

Grape varieties
Region/Great wine region
Style of wine
Alcohol
10.5°
Allergens
Contains sulfites

Discover the grape variety: Vinhão

Intensely coloured and lively reds for drinking young, with a deep, near-black purple colour, firm tannins, a nervous palate, and signature aromas of black fruits (blackberry, blackcurrant), spices and fresh inky notes. Very acidic and highly coloured, sometimes slightly pétillant. Star of the Vinho Verde tinto DOC (Basto sub-region), signature aromatic variety of the red Minho green wines. Native Portuguese black variety, identical to Sousão and Galician Sousón.

Informations about the Winery Václav Šalša

The winery offers 41 different wines.
Its wines get an average rating of 3.6.
It is in the top 40 of the best estates in the region
It is located in Morava
Find the Winery Václav Šalša on Facebook

The Winery Václav Šalša is one of of the world's great estates. It offers 22 wines for sale in the of Morava to come and discover on site or to buy online.

Top wine Morava
In the top 15000 of of Czech Republic wines
In the top 15000 of of Morava wines
In the top 600000 of red wines
In the top 1500000 wines of the world

The wine region of Morava

Predominantly white region, lively and mineral: crisp, peppery Grüner Veltliner, taut Riesling with citrus, supple, floral Müller-Thurgau, aromatic Pálava, the local signature (muscat, white flowers). More discreet reds: spicy Frankovka (Blaufränkisch) with black fruits, fine, silky Saint Laurent. Temperate continental climate, 4 sub-regions: Mikulov, Velké Pavlovice, Znojmo, Slovácko. ~96% of the Czech vineyard, 73 grapes grown.

The word of the wine: Astringency

Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.

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