Winery La Mala MaríaSauvignon 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.
The Sauvignon Blanc of the Winery La Mala María is in the top 90 of wines of Mendoza.
Taste structure of the Sauvignon Blanc from the Winery La Mala María
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sauvignon Blanc of Winery La Mala María in the region of Mendoza 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 Mala María matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of koskera hake (basque country), spinach and goat cheese quiche or ham, cheese and courgette cake.
Details and technical informations about Winery La Mala María's Sauvignon Blanc.
Discover the grape variety: Galotta
Intensely coloured and structured reds with a deep purple robe, firm tannins and a dense mouthfeel, with aromas of black fruits (blackberry, blackcurrant, plum), cherry, spices and floral notes. A profile between Italian Ancellotta and French Gamay. Grown in Swiss Romandy (Vaud, Valais, Geneva) and Ticino for modern blends and identity cuvées. A Swiss hybrid created in 1981 at Pully by André Jaquinet (Ancellotta × Gamay), valued for its colour and resistance.
Last vintages of this wine
The best vintages of Sauvignon Blanc from Winery La Mala María are 2019, 0
Informations about the Winery La Mala María
The Winery La Mala María is one of of the world's great estates. It offers 16 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
World capital of Malbec: powerful, deep reds with blackberry, plum, violet and sweet spice, round tannins and vivid fruit. Also firm Cabernet Sauvignon, supple, juicy Bonarda, aromatic floral white Torrontés. High-altitude vineyards (800-1,700 m) at the foot of the Andes, dry continental climate irrigated by glacial waters. ~80% of Argentine output across 150,000 ha.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
