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Award winning wines
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19th VinAgora International Wine Competition 2018
18th VinAgora International Wine Competition
17th VinAgora International Wine Competition 2016
16th VinAgora International Competition 2015
15 th VinAgora International Wine Competition 2014.
14. VinAgora International Wine Competition 2013.
13th VinAgora International Wine Competition 2012
12th VinAgora International Wine Competition 2011
Wine`s trading name:
Winery:
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Vintage:
Medal:
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CHAMPION
GREAT GOLD
GOLD
SILVER
Country of Origin:
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Colour:
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White
Red
Rosé
Category:
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1.1.1.Still White wines (of non-aromatic varieties) Sugar content: 0 - 4 g/l
1.1.2.Still White wines (of non-aromatic varieties) Sugar content: 4,1 - 12 g/l
1.1.3.Still White wines (of non-aromatic varieties) Sugar content: 12,1 - 45 g/l
1.1.4.Still White wines (of non-aromatic varieties) Sugar content: over 45 g/l
1.2.1.Still White wines of aromatic varieties (Gewürtztraminer, Muscat Ottonel etc.) Sugar content: 0 - 4 g/l
1.2.2.Still White wines of aromatic varieties (Gewürtztraminer, Muscat Ottonel etc.) Sugar content: 4,1 - 12 g/l
1.2.3.Still White wines of aromatic varieties (Gewürtztraminer, Muscat Ottonel etc.) Sugar content: 12,1 - 45 g/l
1.2.4.Still White wines of aromatic varieties (Gewürtztraminer, Muscat Ottonel etc.) Sugar content: over 45 g/l
2.1.Still rosé wines Sugar content: 0 - 4 g/l
2.2.Still rosé wines Sugar content: 4,1 - 12 g/l
2.3.Still rosé wines Sugar content: 12,1 - 45 g/l
2.4.Still rosé wines Sugar content: over 45 g/l
3.1.Still Red wines Sugar content: 0 - 4 g/l
3.2.Still Red wines Sugar over 4 g/l
4.1.Pearl wines (Pressure of CO2 may vary between 0,5 to 2,5 bar, at 20 °C) Sugar content: 0 - 4 g/l
4.2.Pearl wines (Pressure of CO2 may vary between 0,5 to 2,5 bar, at 20 °C) Sugar content: over 4 g/l
5.1.Sparkling wines (Pressure CO2 > 2,5 bar at 20 °C) Sugar content: max. 15 g/l
5.2.Sparkling wines (Pressure CO2 > 2,5 bar at 20 °C) Sugar content: 15,1 ? 35 g/l
5.3.Sparkling wines (Pressure CO2 > 2,5 bar at 20 °C) Sugar content: 35,1 - 50 g/l
5.4.Sparkling wines (Pressure CO2 > 2,5 bar at 20 °C) Sugar content: over 50 g/l
6.1.1.Natural special wines - Late harvest wines Sugar content: 0 - 4 g/l
6.1.2.Natural special wines - Late harvest wines Sugar content: 4,1 - 20 g/l
6.1.3.Natural special wines - Late harvest wines Sugar content: over 20 g/l
6.2.Icewines
7.1.1.?Botrytis? type of white wines Sugar content: 0-4 g/l
7.1.2.?Botrytis? type of white wines Sugar content: 4,1-20 g/l
7.1.3.?Botrytis? type of red wines Sugar content: over 20 g/l
7.2.1.?Botrytis? type of red wines Sugar content: 0-4 g/l
7.2.2.?Botrytis? type of red wines Sugar content: 4,1-20 g/l
7.2.3.?Botrytis? type of red wines Sugar content: over 20 g/l
8.1.Fortified wines Sugar content: 0 - 6 g/l
8.2.Fortified wines Sugar content: 6,1 - 40 g/l
8.3.Fortified wines Sugar content: 40,1 - 80 g/l
8.4.Fortified wines Sugar content: over 80 g/l
Wine type:
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