Winery Varga Pincészet - Jégbor Hárslevelű Édes

Winery Varga PincészetJégbor Hárslevelű Édes

4.2
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters consider this wine to be one of the best in the region.
The Jégbor Hárslevelű Édes of Winery Varga Pincészet is a sweet wine from the region of Balaton.
This wine generally goes well with
The Jégbor Hárslevelű Édes of the Winery Varga Pincészet is in the top 10 of wines of Balaton.

Details and technical informations about Winery Varga Pincészet's Jégbor Hárslevelű Édes.

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

Discover the grape variety: Harslevelu

Most certainly Hungarian. It is also found in Slovakia, Romania, Bulgaria, Russia, and even Australia. In Hungarian, "harslevelu" means "lime leaf".

Last vintages of this wine

Jégbor Hárslevelű Édes - 2016
In the top 10 of of Balaton wines
Average rating: 4.611110.5
Jégbor Hárslevelű Édes - 2013
In the top 10 of of Balaton wines
Average rating: 3.911110
Jégbor Hárslevelű Édes - 2009
In the top 10 of of Balaton wines
Average rating: 3.71110.50

The best vintages of Jégbor Hárslevelű Édes from Winery Varga Pincészet are 2016, 2013, 2009

Informations about the Winery Varga Pincészet

The winery offers 73 different wines.
Its wines get an average rating of 3.3.
It is in the top 3 of the best estates in the region
It is located in Balaton

The Winery Varga Pincészet is one of of the world's greatest estates. It offers 68 wines for sale in the of Balaton to come and discover on site or to buy online.

Top wine Balaton
In the top 850 of of Hungary wines
In the top 20 of of Balaton wines
In the top 3500 of sweet wines
In the top 150000 wines of the world

The wine region of Balaton

Balatonboglar (South Balaton) is one of several wine regions on the shores of Lake Balaton, in the Transdanubia region of western Hungary. Lake Balaton is a Long, thin freshwater lake measuring almost 80 kilometers (50 miles) in Length, sometimes referred to as the 'Hungarian Sea. ' It is the largest lake in Central Europe and Hungary's most popular tourist destination. A wide portfolio of the popular, internationally recognized Grape varieties are grown here, including a number of the French classics.

News related to this wine

An overview of the Rully appellation

The Bourgogne Wine Board (BIVB) invites you to a survey above the vineyard of Rully. Situated at the end of the Côte de Beaune region, it marks the begining of the côte chalonnaise with such a diversity of landscapes. Our social media: Facebook: https://www.facebook.com/BourgogneWines​​ Twitter: https://twitter.com/BourgogneWines/​​​​ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb​​​​ Find out more on our website: https://www.bourgogne-wines ...

The appellations of Bourgogne

Understand the hierarchy of Burgundy wine appellations in less than a minute! Our social media: Facebook: https://www.facebook.com/BourgogneWines/ Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogne-wines.com/ #BourgogneWines #Bourgogne ...

The Rully appellation investigated through its geology and geography

The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the Rully appellation. Here the vineyard is planted on different hills which have very different gelogicial characteristics. It partly explains the great diversity in the expression of the Rully wines. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (February 20 ...

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.

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