Winery Crama TrantuSauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
The Sauvignon Blanc of the Winery Crama Trantu is in the top 60 of wines of Murfatlar.
Wine flavors and olphactive analysis
On the nose the Sauvignon Blanc of Winery Crama Trantu in the region of Murfatlar often reveals types of flavors of citrus fruit, floral.
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 Crama Trantu matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of tuna nuggets, cuttlefish with cider or magic cake cheese quiche.
Details and technical informations about Winery Crama Trantu's Sauvignon Blanc.
Discover the grape variety: Genovèse
Genovese blanc is a grape variety that originated in France (Corsica). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Genovese blanc can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Sauvignon Blanc from Winery Crama Trantu are 2017, 0, 2018
Informations about the Winery Crama Trantu
The Winery Crama Trantu is one of of the world's greatest estates. It offers 17 wines for sale in the of Murfatlar to come and discover on site or to buy online.
The wine region of Murfatlar
Romania is located at the geographical crossroads between Central and South-Eastern Europe. The Romanian wine industry uses a wide range of indigenous and international red and white Grape varieties. Both vinifera and American grape species are present here, as well as a number of hybrids. The latter are chosen for their resistance to varying Climates.
The word of the wine: Terroir
Strictly speaking, the notion of terroir corresponds to the geological characteristics of a vineyard. However, when we talk about terroir, we take into account the soil, the climate (even the microclimate), the flora, the fauna, and the human factor that characterizes the practices that make up the art of the craft.
