Winery Cantinas del CampoSauvignon Blanc
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, shellfish or goat cheese.
Taste structure of the Sauvignon Blanc from the Winery Cantinas del Campo
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sauvignon Blanc of Winery Cantinas del Campo in the region of Castille is a with a nice freshness.
Food and wine pairings with Sauvignon Blanc
Pairings that work perfectly with Sauvignon Blanc
Original food and wine pairings with Sauvignon Blanc
The Sauvignon Blanc of Winery Cantinas del Campo matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of baeckeoffe with fish, summer tuna quiche or leek and fresh goat cheese quiche.
Details and technical informations about Winery Cantinas del Campo's Sauvignon Blanc.
Discover the grape variety: Candin
Simple and fresh dry whites, pale golden colour, supple mouth with moderate acidity, with understated aromas of citrus and white flowers. Discreet rustic profile. Preserved in a few ampelographic collections as a heritage variety, studied for its genetic interest. Rare and poorly documented white grape grown in very small quantities.
Last vintages of this wine
The best vintages of Sauvignon Blanc from Winery Cantinas del Campo are 0
Informations about the Winery Cantinas del Campo
The Winery Cantinas del Campo is one of of the world's greatest estates. It offers 6 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Cradle of great Castilian reds, high-altitude plateaus (450-1000 m) along the Duero. Tempranillo king (aka Tinta de Toro, Tinto Fino): powerful, concentrated, structured reds with notes of black cherry, plum, leather, tobacco and spice, firm tannins from altitude and cool nights. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (floral, mineral Mencía). Lively, herbaceous Verdejo whites from Rueda.
The word of the wine: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
