Winery Vitis Pezinok - Cabernet Sauvignon

Winery Vitis PezinokCabernet Sauvignon

The Cabernet Sauvignon of Winery Vitis Pezinok is a red wine from the region of Slovakia.
This wine generally goes well with poultry, beef or lamb.

Details and technical informations about Winery Vitis Pezinok's Cabernet Sauvignon.

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

Discover the grape variety: Merlot noir

This grape variety most certainly originates from the Bordeaux region and is registered in the Official Catalogue of vine varieties, list A1. According to genetic analyses carried out in Montpellier (Hérault), it is the result of a cross between the magdeleine noire des Charentes and the cabernet franc. It should also be noted that it is the half-brother of the côt or malbec and that it is not the black form of the white merlot, but its resemblance reminds us that it is indeed a descendant.

Informations about the Winery Vitis Pezinok

The winery offers 0 different wines.
It is in the top 643 of the best estates in the region
It is located in Slovakia

The Winery Vitis Pezinok is one of wineries to follow in Slovakia.. It offers 34 wines for sale in the of Slovakia to come and discover on site or to buy online.

Top wine Slovakia

The wine region of Slovakia

Slovakia (officially The Slovak Republic) is a landlocked country described as being either at the eastern edge of Western Europe, or the western edge of Eastern Europe. This dichotomy reflects the state's recent history, a story of political unrest common in this region. The lands that are now Slovakia were an integral Part of Hungary for almost 900 years, but became independent when the Austro-Hungarian Empire was dismantled after the First World War. Almost immediately, Slovakia aligned itself with Bohemia and Moravia (the modern-day Czech Republic), Silesia and Carpathian Ruthenia to form Czechoslovakia.

The word of the wine: Draft liquor (champagne)

After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).

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