Winery BasavinVia Veliu Sauvignon Alb Sec
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Via Veliu Sauvignon Alb Sec
Pairings that work perfectly with Via Veliu Sauvignon Alb Sec
Original food and wine pairings with Via Veliu Sauvignon Alb Sec
The Via Veliu Sauvignon Alb Sec of Winery Basavin matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of red tuna steak provençal style, brochette of scallops and prawns or leek, goat cheese and bacon quiche.
Details and technical informations about Winery Basavin's Via Veliu Sauvignon Alb Sec.
Discover the grape variety: Madeleine-Sylvaner
Of unknown origin, it is nevertheless a very old vitis vinifera cultivated and used as both a table grape and a wine grape. It is somewhat similar to the Madeleine angevine and is not related to the Sylvaner. It can be found in the United States, England, Canada, Germany, Switzerland, etc. and is virtually unknown in France.
Last vintages of this wine
The best vintages of Via Veliu Sauvignon Alb Sec from Winery Basavin are 0
Informations about the Winery Basavin
The Winery Basavin is one of of the world's greatest estates. It offers 46 wines for sale in the of Moldavie to come and discover on site or to buy online.
The wine region of Moldavie
Moldova is a landlocked country in Eastern Europe, one of many former Soviet states in that region. It is separated from the western shores of the Black Sea by the province of Odessa in Southern Ukraine and Lies just North of Romania and Bulgaria). Moldova gained independence from Russia in 1991. It is now officially called the Republic of Moldova.
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.
