Winery Vinarstvo Michal Sadlon - Alibernet

Winery Vinarstvo Michal SadlonAlibernet

The Alibernet of Winery Vinarstvo Michal Sadlon is a red wine from the region of Malokarpatská.
This wine generally goes well with

Details and technical informations about Winery Vinarstvo Michal Sadlon's Alibernet.

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

Discover the grape variety: Portan

Portan noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. Portan noir can be found in many vineyards: South West, Cognac, Bordeaux, Languedoc & Roussillon, Loire Valley, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, Armagnac.

Informations about the Winery Vinarstvo Michal Sadlon

The winery offers 19 different wines.
Its wines get an average rating of 3.8.
It is in the top 5 of the best estates in the region
It is located in Malokarpatská

The Winery Vinarstvo Michal Sadlon is one of of the world's greatest estates. It offers 17 wines for sale in the of Malokarpatská to come and discover on site or to buy online.

Top wine Malokarpatsk&aacute
In the top 1500 of of Slovak Republic wines
In the top 150 of of Malokarpatská wines
In the top 350000 of red wines
In the top 650000 wines of the world

The wine region of Malokarpatsk&aacute

The wine region of Malokarpatská of Slovak Republic. Wineries and vineyards like the Domaine Rariga or the Domaine Vladimir Valenta produce mainly wines white, red and pink. The most planted grape varieties in the region of Malokarpatská are Cabernet-Sauvignon, Riesling and Gewurztraminer, they are then used in wines in blends or as a single variety. On the nose of Malokarpatská often reveals types of flavors of tree fruit, apples or citrus fruit and sometimes also flavors of non oak, earth or microbio.

The word of the wine: Cryo-extraction

This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.

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