Winery Villa TolnayPinot Noir
Red wine
This wine generally goes well with pork, poultry or veal.
The Pinot Noir of the Winery Villa Tolnay is in the top 40 of wines of Balaton.
Wine flavors and olphactive analysis
On the nose the Pinot Noir of Winery Villa Tolnay in the region of Balaton often reveals types of flavors of red fruit.
Food and wine pairings with Pinot Noir
Pairings that work perfectly with Pinot Noir
Original food and wine pairings with Pinot Noir
The Pinot Noir of Winery Villa Tolnay matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of sauté of doe stroganoff, stuffed tomatoes or alsatian wine pie.
Details and technical informations about Winery Villa Tolnay's Pinot Noir.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Pinot Noir from Winery Villa Tolnay are 2016, 0
Informations about the Winery Villa Tolnay
The Winery Villa Tolnay is one of of the world's greatest estates. It offers 34 wines for sale in the of Balaton to come and discover on site or to buy online.
The wine region of Balaton
Hungarian region around the largest lake in Central Europe, 6 zones including volcanic Badacsony. Signature Olaszrizling (Welschriesling), Hungary's most planted grape: lively, mineral whites with signature notes of almond, citrus, green apple, white flowers and a herbaceous touch, a crisp finish - a typical thirst-quenching wine. Also round Szürkebarát (Pinot Gris), ample Chardonnay, rare native Kéknyelű. Basalt in the north, lakeside climate.
The word of the wine: Beurré
Typical aroma of white wines aged in oak barrels and wines that have undergone malolactic fermentation.
