Winery HlebecSauvignon Stajerska Slovenija
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Sauvignon Stajerska Slovenija
Pairings that work perfectly with Sauvignon Stajerska Slovenija
Original food and wine pairings with Sauvignon Stajerska Slovenija
The Sauvignon Stajerska Slovenija of Winery Hlebec matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of baked bar, monkfish in foil or light tuna-tomato quiche (without cream).
Details and technical informations about Winery Hlebec's Sauvignon Stajerska Slovenija.
Discover the grape variety: Subéreux
An interspecific cross made by Albert Seibel (1844-1936) between 4595 Seibel and 4199 Seibel. Little cultivated, it was used as a progenitor in obtaining direct producer hybrids known as Villard blanc, Villard noir, Vignoles, ... .
Informations about the Winery Hlebec
The Winery Hlebec is one of of the world's greatest estates. It offers 8 wines for sale in the of Štajerska to come and discover on site or to buy online.
The wine region of Štajerska
The wine region of Štajerska is located in the region of Podravje of Slovenia. Wineries and vineyards like the Domaine Pullus or the Domaine Črnko produce mainly wines white, red and sparkling. The most planted grape varieties in the region of Štajerska are Riesling, Chardonnay and Pinot noir, they are then used in wines in blends or as a single variety. On the nose of Štajerska often reveals types of flavors of citrus, melon or peach and sometimes also flavors of minerality, lemon or pear.
The wine region of Podravje
Podravje is Slovenia's largest and most productive wine region. It is located towards the eastern half of the country, and Centers around the key towns of Maribor and Ormoz. With roughly 11,000 hectares (30,000 acres) of Vineyard">Vineyard, Podravje has twice as much land under vine as its western neighbor, Posavje. More than just a local center of activity, Maribor has Long been a wine center for this region of Europe as a whole.
The word of the wine: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
