Winery Vinag - Lisič Kino Vino Couvée Suho

Winery VinagLisič Kino Vino Couvée Suho

The Lisič Kino Vino Couvée Suho of Winery Vinag is a wine from the region of Podravje.
This wine generally goes well with
The Lisič Kino Vino Couvée Suho of the Winery Vinag is in the top 0 of wines of Podravje.

Details and technical informations about Winery Vinag's Lisič Kino Vino Couvée Suho.

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

Discover the grape variety: Arinto du Dâo

A very old variety known in Portugal and northwestern Spain (Galicia), but practically unknown elsewhere. In Greece, a variety bears the same name, so it could be the same variety. In Spain, however, we must discard the loureiro, whose synonym is arinto.

Informations about the Winery Vinag

The winery offers 35 different wines.
Its wines get an average rating of 3.5.
It is in the top 25 of the best estates in the region
It is located in Podravje
Find the Winery Vinag on Facebook

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

Top wine Podravje
In the top 4500 of of Slovenia wines
In the top 1500 of of Podravje wines
In the top 650000 of wines
In the top 1500000 wines of the world

The wine region of Podravje

Podravje is Slovenia's largest and most productive wine region. It is located towards the eastern half of the country, and Centers around the key towns of Maribor and Ormoz. With roughly 11,000 hectares (30,000 acres) of Vineyard">Vineyard, Podravje has twice as much land under vine as its western neighbor, Posavje. More than just a local center of activity, Maribor has Long been a wine center for this region of Europe as a whole.

The word of the wine: Reassembly

During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.

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