Winery Vladimir TeturVeltlinské Zelené
White wine
This wine generally goes well with pork, vegetarian or lean fish.
Food and wine pairings with Veltlinské Zelené
Pairings that work perfectly with Veltlinské Zelené
Original food and wine pairings with Veltlinské Zelené
The Veltlinské Zelené of Winery Vladimir Tetur matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of wild boar stew, quick salmon and zucchini lasagna or scallops with chorizo sauce.
Details and technical informations about Winery Vladimir Tetur's Veltlinské Zelené.
Discover the grape variety: Cabernet-Jura
An interspecific cross between Cabernet Sauvignon and a still unknown relative, obtained in 1991 by Valentin Blatter of Soyhières (Switzerland). Cabernet-Jura can be found in Switzerland, Belgium, the Netherlands, Germany, etc., but is still little known in France.
Last vintages of this wine
The best vintages of Veltlinské Zelené from Winery Vladimir Tetur are 2014, 2017, 2015, 0 and 2016.
Informations about the Winery Vladimir Tetur
The Winery Vladimir Tetur is one of of the world's greatest estates. It offers 46 wines for sale in the of Morava to come and discover on site or to buy online.
The wine region of Morava
Moravia, with roughly 95 percent of the nation's Vine plantings, is the engine room of the Czech Republic's wine industry. The Center of intensively farmed bulk-wine production is also showing great promise as a producer of quality white wines. This is largely thanks to its cool Climate, comparable in many ways to that in Nahe or Pfalz, the white-wine specialists a few hundred miles west in Germany. Moravian winelands enjoy a Vineyard year well suited to the production of Complex aromatics with good Acidity.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
