Winery Castra RubraClassic Sauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Wine flavors and olphactive analysis
On the nose the Classic Sauvignon Blanc of Winery Castra Rubra in the region of Thracian Valley often reveals types of flavors of vegetal, tree fruit or citrus fruit.
Food and wine pairings with Classic Sauvignon Blanc
Pairings that work perfectly with Classic Sauvignon Blanc
Original food and wine pairings with Classic Sauvignon Blanc
The Classic Sauvignon Blanc of Winery Castra Rubra matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of sea bream in foil on the barbecue, navarin of the sea da gigi or zucchini and goat cheese quiche.
Details and technical informations about Winery Castra Rubra's Classic Sauvignon Blanc.
Discover the grape variety: Ohanès
Table grape with long bunches and thick-skinned golden berries with crunchy flesh, a balanced sweet flavour, ideal for extended winter storage. Late-ripening and suited to the dry Andalusian climate. Grown mainly for fresh consumption in Spain, appreciated for its attractive appearance and excellent winter shelf life on European markets. Spanish white table grape, autochthonous from Almería in Andalusia.
Last vintages of this wine
The best vintages of Classic Sauvignon Blanc from Winery Castra Rubra are 2017, 2015, 0, 2016
Informations about the Winery Castra Rubra
The Winery Castra Rubra is one of of the world's great estates. It offers 28 wines for sale in the of Thracian Valley to come and discover on site or to buy online.
The wine region of Thracian Valley
Bulgaria's largest wine region, land of identity-driven reds. Signature Mavrud around Plovdiv: a structured, tannic red with notes of blackberry, candied plum, dry herbs, leather and spices, long ageing. Fleshy, deep Rubin (Nebbiolo × Syrah cross), supple, fruity Pamid, dense Melnik 55. Aromatic Red Misket whites (rose, citrus).
The word of the wine: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
