Winery Arte ViniVOC Sauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with VOC Sauvignon Blanc
Pairings that work perfectly with VOC Sauvignon Blanc
Original food and wine pairings with VOC Sauvignon Blanc
The VOC Sauvignon Blanc of Winery Arte Vini matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of sardines moroccan style, marinated mussels with maroilles or spinach and goat cheese quiche.
Details and technical informations about Winery Arte Vini's VOC Sauvignon Blanc.
Discover the grape variety: Rossignola
Light and fruity reds with a pale ruby robe, melted tannins and an airy palate with preserved acidity, showing signature aromas of red fruits (cherry, morello cherry), gentle spices and Venetian floral notes. Airy profile adding freshness to blends. Traditional component of Valpolicella DOC and Bardolino DOC, contributing to the identity of Venetian reds from Lake Garda. Native black Italian grape from Veneto, grown mainly in Valpolicella.
Last vintages of this wine
The best vintages of VOC Sauvignon Blanc from Winery Arte Vini are 0
Informations about the Winery Arte Vini
The Winery Arte Vini is one of of the world's great estates. It offers 15 wines for sale in the of Morava to come and discover on site or to buy online.
The wine region of Morava
Predominantly white region, lively and mineral: crisp, peppery Grüner Veltliner, taut Riesling with citrus, supple, floral Müller-Thurgau, aromatic Pálava, the local signature (muscat, white flowers). More discreet reds: spicy Frankovka (Blaufränkisch) with black fruits, fine, silky Saint Laurent. Temperate continental climate, 4 sub-regions: Mikulov, Velké Pavlovice, Znojmo, Slovácko. ~96% of the Czech vineyard, 73 grapes grown.
The word of the wine: Botrytis cinerea
This fungus, also called noble rot, develops during the over-ripening phase and is an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
