Winery Vinhor - Dunaj Červené Suché

Winery VinhorDunaj Červené Suché

3.9
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Dunaj Červené Suché of Winery Vinhor is a red wine from the region of Malokarpatská.
This wine generally goes well with
The Dunaj Červené Suché of the Winery Vinhor is in the top 90 of wines of Malokarpatská.

Details and technical informations about Winery Vinhor's Dunaj Červené Suché.

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

Discover the grape variety: Velika

Intraspecific crossing between the Beirut date palm or bolgar and the Alphonse Lavallée obtained in Bulgaria in 1987 by Ivan Todorov. In France, it is practically unknown.

Last vintages of this wine

Dunaj Červené Suché - 0
In the top 90 of of Malokarpatská wines
Average rating: 3.911110

The best vintages of Dunaj Červené Suché from Winery Vinhor are 0

Informations about the Winery Vinhor

The winery offers 8 different wines.
Its wines get an average rating of 3.7.
It is in the top 3 of the best estates in the region
It is located in Malokarpatská

The Winery Vinhor is one of of the world's greatest estates. It offers 9 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 100 of of Malokarpatská wines
In the top 350000 of red wines
In the top 600000 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: Astringency

Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.

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