Winery Corvus VineyardsTeneia Çavuş
White wine
This wine generally goes well with
The Teneia Çavuş of the Winery Corvus Vineyards is in the top 70 of wines of Aegean.
Wine flavors and olphactive analysis
On the nose the Teneia Çavuş of Winery Corvus Vineyards in the region of Aegean often reveals types of flavors of earth, microbio or vegetal and sometimes also flavors of oak, citrus fruit.
Details and technical informations about Winery Corvus Vineyards's Teneia Çavuş.
Discover the grape variety: Bouysselet
Fresh, aromatic dry whites with a pale golden robe, a supple palate and preserved acidity, with signature aromas of citrus (lemon), white flowers, white-fleshed fruits and subtle mineral notes. An airy south-western profile to drink young. Listed in the official French varietal catalogue, preserved by a few South-West growers around Villaudric. Near-extinct native French white grape from Haute-Garonne, a Savagnin × Plant de Cauzette cross.
Last vintages of this wine
The best vintages of Teneia Çavuş from Winery Corvus Vineyards are 2017, 2015, 0, 2014 and 2013.
Informations about the Winery Corvus Vineyards
The Winery Corvus Vineyards is one of of the world's great estates. It offers 44 wines for sale in the of Aegean to come and discover on site or to buy online.
The wine region of Aegean
Turkey's largest wine region on the western Anatolian coast (Izmir, Manisa, Denizli), ~53% of Turkish wine. Cal Karasi as a light, fresh red with signature notes of strawberry, tart cherry, pomegranate, flowers and a peppery touch, fine tannins — atypical eastern Mediterranean style. Kalecik Karasi rounder and silkier (cherry, raspberry). Sultaniye as a neutral white.
The word of the wine: Acidic (flavor)
Acidity is present in all wines, and is essential in white wines. It is due to the presence of different organic acids in the wine, and is expressed in the mouth by a sensation of freshness combined with other elements, such as minerality or a note of bitterness. Moderately present, it brings relief and vivacity to the wine.
