Winery DalvinaElegija Sauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
The Elegija Sauvignon Blanc of the Winery Dalvina is in the top 90 of wines of Povardarie.
Food and wine pairings with Elegija Sauvignon Blanc
Pairings that work perfectly with Elegija Sauvignon Blanc
Original food and wine pairings with Elegija Sauvignon Blanc
The Elegija Sauvignon Blanc of Winery Dalvina matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of spaghetti with salmon, sauerkraut of the sea in casserole or quiche with bacon and gruyère cheese.
Details and technical informations about Winery Dalvina's Elegija Sauvignon Blanc.
Discover the grape variety: Nielluccio
The black Nielluccio is a grape variety originating from Italy. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. The black Nielluccio can be found in several vineyards: Provence & Corsica, South-West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Elegija Sauvignon Blanc from Winery Dalvina are 0, 2017, 2016
Informations about the Winery Dalvina
The Winery Dalvina is one of of the world's great estates. It offers 50 wines for sale in the of Povardarie to come and discover on site or to buy online.
The wine region of Povardarie
The Republic of NorthMacedonia">Macedonia is a country located in the heart of the Balkan Peninsula in Southeastern Europe. It is quite distinct from modern Greek Macedonia, with which it shares a border of over 160 kilometres (100 miles). The wine industry is dominated by red wines. Production is centered on two indigenous Grape varieties (Vranac and Kratosija), as well as a few international varieties such as the ubiquitous Bordeaux varieties Cabernet Sauvignon and Merlot.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
