Winery Kvint Classic Sauvignon
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
The Classic Sauvignon of the Winery Kvint is in the top 40 of wines of Moldavie.
Wine flavors and olphactive analysis
On the nose the Classic Sauvignon of Winery Kvint in the region of Moldavie often reveals types of flavors of tree fruit.
Food and wine pairings with Classic Sauvignon
Pairings that work perfectly with Classic Sauvignon
Original food and wine pairings with Classic Sauvignon
The Classic Sauvignon of Winery Kvint matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of sea bream, my chef's pot or quiche with bacon and gruyère cheese.
Details and technical informations about Winery Kvint's Classic Sauvignon.
Discover the grape variety: Codivarta
Codivarta blanc is a grape variety that originated in France (Corsica). 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. This variety of grape is characterized by large bunches and large grapes. Codivarta 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 Classic Sauvignon from Winery Kvint are 2015, 2019, 2017
Informations about the Winery Kvint
The Winery Kvint is one of of the world's greatest estates. It offers 44 wines for sale in the of Moldavie to come and discover on site or to buy online.
The wine region of Moldavie
Moldova">Moldova is a landlocked country in Eastern Europe, one of many former Soviet states in that region. It is separated from the western shores of the Black Sea by the province of Odessa in Southern Ukraine and Lies just North of Romania and Bulgaria). Moldova gained independence from Russia in 1991. It is now officially called the Republic of Moldova.
News related to this wine
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The word of the wine: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
