Winery LaimburgSaphir Sauvignon Passito
Sweet wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Saphir Sauvignon Passito
Pairings that work perfectly with Saphir Sauvignon Passito
Original food and wine pairings with Saphir Sauvignon Passito
The Saphir Sauvignon Passito of Winery Laimburg matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of skate with vinegar and capers, stuffed squid in the sétoise sauce or quiche without pastry, courgette and blue cheese.
Details and technical informations about Winery Laimburg's Saphir Sauvignon Passito.
Discover the grape variety: Candin
Interspecific crossing between 7489 (direct white producer hybrid) and Hamburg Muscat obtained in 1981.
Last vintages of this wine
The best vintages of Saphir Sauvignon Passito from Winery Laimburg are 2014, 2016, 0, 2015 and 2013.
Informations about the Winery Laimburg
The Winery Laimburg is one of of the world's greatest estates. It offers 34 wines for sale in the of Südtirol - Alto Adige to come and discover on site or to buy online.
The wine region of Südtirol - Alto Adige
The wine region of Südtirol - Alto Adige is located in the region of Trentin-Haut-Adige of Italy. We currently count 288 estates and châteaux in the of Südtirol - Alto Adige, producing 2323 different wines in conventional, organic and biodynamic agriculture. The wines of Südtirol - Alto Adige go well with generally quite well with dishes .
The wine region of Trentino-Alto-Adige
Trentino-Alto Adige is Italy's northernmost wine region, located right on the border with Austria. Production was once dominated by the local red varieties Lagrein and Schiava. Now white wines are becoming more important in terms of Volume. Increasingly, they are made from internationally renowned Grape varieties such as Pinot Grigio and Chardonnay.
The word of the wine: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
