Winery CibulkaMikulovské Vinařství Sauvignon
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Mikulovské Vinařství Sauvignon
Pairings that work perfectly with Mikulovské Vinařství Sauvignon
Original food and wine pairings with Mikulovské Vinařství Sauvignon
The Mikulovské Vinařství Sauvignon of Winery Cibulka matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of tomato pie without tomato..., real swiss fondue or quiche with bacon and gruyère cheese.
Details and technical informations about Winery Cibulka's Mikulovské Vinařství Sauvignon.
Discover the grape variety: Mourvèdre
Mourvèdre noir is a grape variety originating from Spain. 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 medium to large bunches, and grapes of medium size. Mourvèdre noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhône valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Mikulovské Vinařství Sauvignon from Winery Cibulka are 2017, 0
Informations about the Winery Cibulka
The Winery Cibulka is one of of the world's great estates. It offers 37 wines for sale in the of Morava to come and discover on site or to buy online.
The wine region of Morava
Moravia, with roughly 95 percent of the nation's Vine plantings, is the engine room of the Czech Republic's wine industry. The Center of intensively farmed bulk-wine production is also showing great promise as a producer of quality white wines. This is largely thanks to its cool Climate, comparable in many ways to that in Nahe or Pfalz, the white-wine specialists a few hundred miles west in Germany. Moravian winelands enjoy a Vineyard year well suited to the production of Complex aromatics with good Acidity.
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.
