Winery AvereștiSauvignon Blanc Sec
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Sauvignon Blanc Sec
Pairings that work perfectly with Sauvignon Blanc Sec
Original food and wine pairings with Sauvignon Blanc Sec
The Sauvignon Blanc Sec of Winery Averești matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of quebec style barbecued salmon, shrimp curry and coconut (thailand) or quiche without pastry, courgette and blue cheese.
Details and technical informations about Winery Averești's Sauvignon Blanc Sec.
Discover the grape variety: Rollo
Structured and aromatic dry whites with a pale golden colour, broad palate and preserved acidity, with signature aromas of citrus (lemon, grapefruit), white stone fruit (pear, peach), white flowers and saline marine notes. A Ligurian Mediterranean profile. A component of the DOC whites of Liguria (Riviera Ligure di Ponente), signing the Italian coastal identity. Genetically identical to Vermentino, an indigenous Italian white variety from Liguria.
Last vintages of this wine
The best vintages of Sauvignon Blanc Sec from Winery Averești are 0
Informations about the Winery Averești
The Winery Averești is one of of the world's great estates. It offers 42 wines for sale in the of Moldova to come and discover on site or to buy online.
The wine region of Moldova
Eastern European wine country among the world's most densely planted. Whites dominate (~70%) as signatures. Native Fetească Albă with signature notes of white flowers, pear, citrus and a honeyed touch, tense palate — Moldova's soul. Also ample Chardonnay, mineral Rkatsiteli, straight Aligoté.
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.
