Winery Vino Igar - Barbaricum Cuvée

Winery Vino IgarBarbaricum Cuvée

The Barbaricum Cuvée of Winery Vino Igar is a wine from the region of Južnoslovenská.
This wine generally goes well with
The Barbaricum Cuvée of the Winery Vino Igar is in the top 0 of wines of Južnoslovenská.

Details and technical informations about Winery Vino Igar's Barbaricum Cuvée.

Grape varieties
Region/Great wine region
Style of wine
Alcohol
10.5°
Allergens
Contains sulfites

Discover the grape variety: Sauterne

Intraspecific crossing between Sémillon Blanc and Sauvignon Blanc carried out in 1892 by Numa Naugé. This variety has been multiplied very little and is now in the process of disappearing.

Informations about the Winery Vino Igar

The winery offers 8 different wines.
Its wines get an average rating of 3.8.
It is in the top 10 of the best estates in the region
It is located in Juznoslovenská

The Winery Vino Igar is one of of the world's greatest estates. It offers 5 wines for sale in the of Južnoslovenská to come and discover on site or to buy online.

Top wine Ju&#382noslovensk&aacute
In the top 5000 of of Slovak Republic wines
In the top 2500 of of Južnoslovenská wines
In the top 650000 of wines
In the top 1500000 wines of the world

The wine region of Ju&#382noslovensk&aacute

The wine region of Južnoslovenská of Slovak Republic. Wineries and vineyards like the Chateau Belá or the Domaine Strekov 1075 produce mainly wines white, red and pink. The most planted grape varieties in the region of Južnoslovenská are Cabernet-Sauvignon, Riesling and Pinot gris, they are then used in wines in blends or as a single variety. On the nose of Južnoslovenská often reveals types of flavors of grapefruit, slate or oil and sometimes also flavors of non oak, earth or microbio.

The word of the wine: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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