Winery Vinas Mora - Andreis

Winery Vinas MoraAndreis

The Andreis of Winery Vinas Mora is a red wine from the region of Dalmatian Coast.
This wine generally goes well with

Details and technical informations about Winery Vinas Mora's Andreis.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
13.5°
Allergens
Contains sulfites

Discover the grape variety: Babic

This is an old indigenous variety that has been cultivated for a long time in Croatia, especially in central and southern Dalmatia. It can also be found in Hungary, in the former Yugoslavia to which Croatia belonged... in France it is almost unknown. It should be noted that it would be related with the dobricic and thus also with the plavac mali its son. Babic should not be confused with babica crni, another Croatian black grape variety.

Informations about the Winery Vinas Mora

The winery offers 3 different wines.
Its wines get an average rating of 4.
It is in the top 3 of the best estates in the region
It is located in Dalmatian Coast

The Winery Vinas Mora is one of of the world's greatest estates. It offers 2 wines for sale in the of Dalmatian Coast to come and discover on site or to buy online.

Top wine Dalmatian Coast
In the top 2000 of of Croatia wines
In the top 950 of of Dalmatian Coast wines
In the top 350000 of red wines
In the top 600000 wines of the world

The wine region of Dalmatian Coast

The wine region of Dalmatian Coast of Croatia. Wineries and vineyards like the Domaine Bibich or the Domaine Boškinac produce mainly wines red and white. The most planted grape varieties in the region of Dalmatian Coast are Plavac mali, Merlot and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Dalmatian Coast often reveals types of flavors of pineapple, black currant or cola and sometimes also flavors of dark fruit, cinnamon or prune.

The word of the wine: Filling

Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.

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