Winery La CompaniaSauvignon Blanc
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, shellfish or goat cheese.
Taste structure of the Sauvignon Blanc from the Winery La Compania
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sauvignon Blanc of Winery La Compania in the region of Central Valley is a with a nice freshness.
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 La Compania matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of paella de marisco (seafood paella), quiche with bacon and gruyère cheese or tomato and goat cheese patties.
Details and technical informations about Winery La Compania's Sauvignon Blanc.
Discover the grape variety: Muscat de Roussé
Intraspecific cross between Hamburg Muscat and Cardinal, obtained in 1973 at the Roussé viticultural station (Bulgaria).
Last vintages of this wine
The best vintages of Sauvignon Blanc from Winery La Compania are 2017, 2015, 0
Informations about the Winery La Compania
The Winery La Compania is one of of the world's greatest estates. It offers 5 wines for sale in the of Central Valley to come and discover on site or to buy online.
The wine region of Central Valley
The Central Valley (El Valle Central) of Chile is one of the most important wine-producing areas in South America in terms of Volume. It is also one of the largest wine regions, stretching from the Maipo Valley (just south of Santiago) to the southern end of the Maule Valley. This is a distance of almost 250 miles (400km) and covers a number of Climate types. The Central Valley wine region is easily (and often) confused with the geological Central Valley, which runs north–south for more than 620 miles (1000km) between the Pacific Coastal Ranges and the lower Andes.
The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
