Winery LoicaSauvignon 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 Loica
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sauvignon Blanc of Winery Loica 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 Loica matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of scallop mousse, mushroom, bacon and gruyere quiche or potato and goat cheese gratin.
Details and technical informations about Winery Loica's Sauvignon Blanc.
Discover the grape variety: Muscadoule
This direct-producing hybrid is the result of an interspecific cross between Villard blanc and Muscat de Hambourg, obtained in 1937 by Galibert Alfred and Coulondre Eric. Almost no longer multiplied, it is now clearly on the verge of extinction.
Last vintages of this wine
The best vintages of Sauvignon Blanc from Winery Loica are 0
Informations about the Winery Loica
The Winery Loica is one of of the world's greatest estates. It offers 11 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: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
