Winery FedericiIsaì Sauvignon
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Isaì Sauvignon from the Winery Federici
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Isaì Sauvignon of Winery Federici in the region of Lazio is a with a nice freshness.
Food and wine pairings with Isaì Sauvignon
Pairings that work perfectly with Isaì Sauvignon
Original food and wine pairings with Isaì Sauvignon
The Isaì Sauvignon of Winery Federici matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of chinese noodles with vegetables and spices, quiche without eggs or bacon-gruyere-tomato cake.
Details and technical informations about Winery Federici's Isaì Sauvignon.
Discover the grape variety: Esther
Interspecific crossing between the white Villard (Seyve-Villard 12375) and the magarcsi csemege obtained in 1969 in Hungary by Sandor Szegedi. This hybrid, most often used as a table grape, has been little multiplied and is still of great interest to amateur gardeners. It can be found in Hungary, Germany, Austria, Switzerland, Slovenia, ... completely unknown in France.
Last vintages of this wine
The best vintages of Isaì Sauvignon from Winery Federici are 0, 2018, 2015
Informations about the Winery Federici
The Winery Federici is one of of the world's great estates. It offers 44 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Lazio is a region in CentralItaly, where the ancient capital of Rome is located. The region's reputation is based primarily on its white wines, the main varieties of which are Trebbiano, Malvasia di Candia and Malvasia Puntinata. Traditionally, these wines were fat, Round, abboccato and intended for immediate consumption. Today, the styles are lighter, drier and crisper thanks to modern winemaking methods.
The word of the wine: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
