Winery Vina CattunarMuškat Bijeli
Sweet wine
This wine generally goes well with spicy food and sweet desserts.
Food and wine pairings with Muškat Bijeli
Pairings that work perfectly with Muškat Bijeli
Original food and wine pairings with Muškat Bijeli
The Muškat Bijeli of Winery Vina Cattunar matches generally quite well with dishes of spicy food or sweet desserts such as recipes of balinese-style bonito or grandma's cherry clafoutis.
Details and technical informations about Winery Vina Cattunar's Muškat Bijeli.
Discover the grape variety: Glera
It is said to be of Slovenian origin, where it is cultivated under the name of Prosekar, also known for a long time in Italy under the name of Glera. It should not be confused with prosecco lungo - although there is a family link - and prosecco nostrano, which is none other than Tuscany's malvasia. Note that Vitouska - another Italian grape variety - is the result of a natural intraspecific cross between Tuscan malvasia and Prosecco. Under the name of Glera, it is registered in the Official Catalogue of wine grape varieties list A. It can be found in practically all of the former Yugoslavia, and more surprisingly in Argentina, but is virtually unknown in France.
Last vintages of this wine
The best vintages of Muškat Bijeli from Winery Vina Cattunar are 0
Informations about the Winery Vina Cattunar
The Winery Vina Cattunar is one of of the world's greatest estates. It offers 18 wines for sale in the of Istra to come and discover on site or to buy online.
The wine region of Istra
The wine region of Istra of Croatia. Wineries and vineyards like the Domaine Meneghetti or the Domaine Medea produce mainly wines white, red and sweet. The most planted grape varieties in the region of Istra are Terrano, Merlot and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Istra often reveals types of flavors of pineapple, quince or hay and sometimes also flavors of grass, honeysuckle or truffle.
The word of the wine: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
