Winery Matteo HuberArca Sauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Arca Sauvignon Blanc
Pairings that work perfectly with Arca Sauvignon Blanc
Original food and wine pairings with Arca Sauvignon Blanc
The Arca Sauvignon Blanc of Winery Matteo Huber matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of spaghetti neapolitan style, lamb curry indian style or magic cake cheese quiche.
Details and technical informations about Winery Matteo Huber's Arca Sauvignon Blanc.
Discover the grape variety: Aledo
This variety has been cultivated for a long time in Spain. In France, it is practically unknown, although it is registered in the Official Catalogue of vine varieties, list A2.
Last vintages of this wine
The best vintages of Arca Sauvignon Blanc from Winery Matteo Huber are 0
Informations about the Winery Matteo Huber
The Winery Matteo Huber is one of of the world's greatest estates. It offers 6 wines for sale in the of Ticino to come and discover on site or to buy online.
The wine region of Ticino
Ticino is a relatively small wine region in the alpine South of Switzerland, prized for its Merlot, and located along its border with Italy. The wine region's borders follow those of the canton of Ticino, a primarily Italian-speaking enclave in the landlocked multilingual country (the canton is called "Tessin" by the French and German speakers). Vineyard">Vineyards in region cover just over 1,100 hectares (2,700 acres) and are centred around the rivers and large, alpine lakes of the canton. The latter are a major tourist attraction - much like the lake of Como, just 5km (3 miles) from Ticino's southernmost tip - and they all share water with Italy.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
