Winery Vaďura - Muškátové Muškát Moravský Frizzante

Winery VaďuraMuškátové Muškát Moravský Frizzante

The Muškátové Muškát Moravský Frizzante of Winery Vaďura is a sparkling wine from the region of Morava.
This wine generally goes well with

Details and technical informations about Winery Vaďura's Muškátové Muškát Moravský Frizzante.

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

Discover the grape variety: Velteliner vert

- Origin: This variety is widely cultivated in Austria. It is believed to be the result of a natural intraspecific cross between Savagnin and another ancient Austrian variety called Saint Georgen. It can also be found in the northeastern part of Italy, in Germany, Hungary, Romania, Russia, the Czech Republic, Slovakia, Moravia, Croatia, the United States (Oregon, Maryland, etc.), Australia, New Zealand and Canada.

Informations about the Winery Vaďura

The winery offers 29 different wines.
Its wines get an average rating of 3.7.
It is in the top 10 of the best estates in the region
It is located in Morava
Find the Winery Vaďura on Facebook

The Winery Vaďura is one of of the world's greatest estates. It offers 11 wines for sale in the of Morava to come and discover on site or to buy online.

Top wine Morava
In the top 5000 of of Czech Republic wines
In the top 4500 of of Morava wines
In the top 55000 of sparkling wines
In the top 700000 wines of the world

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: Acidity

When present without excess, acidity contributes to the balance of the wine, giving it freshness and nervousness. But when it is very high, it becomes a defect, giving it a biting and green character. On the other hand, if it is insufficient, the wine is soft.

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