Bar-Maor WineryHanadiv Blanc
White wine
This wine generally goes well with pork, vegetarian or poultry.
The Hanadiv Blanc of the Bar-Maor Winery is in the top 40 of wines of Samaria.
Wine flavors and olphactive analysis
On the nose the Hanadiv Blanc of Bar-Maor Winery in the region of Samaria often reveals types of flavors of citrus fruit, tropical fruit.
Food and wine pairings with Hanadiv Blanc
Pairings that work perfectly with Hanadiv Blanc
Original food and wine pairings with Hanadiv Blanc
The Hanadiv Blanc of Bar-Maor Winery matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of pork colombo, braids of sole and salmon with morels or californian sushi (reverse maki).
Details and technical informations about Bar-Maor Winery's Hanadiv Blanc.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Last vintages of this wine
The best vintages of Hanadiv Blanc from Bar-Maor Winery are 2016, 0, 2019, 2018
Informations about the Bar-Maor Winery
The Bar-Maor Winery is one of of the world's greatest estates. It offers 16 wines for sale in the of Samaria to come and discover on site or to buy online.
The wine region of Samaria
The wine region of Samaria of Israel. Wineries and vineyards like the Domaine Tishbi or the Domaine Tura produce mainly wines red, white and pink. The most planted grape varieties in the region of Samaria are Cabernet-Sauvignon, Merlot and Petit Verdot, they are then used in wines in blends or as a single variety. On the nose of Samaria often reveals types of flavors of citrus, pear or tree fruit and sometimes also flavors of citrus fruit, tropical fruit or smoke.
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
