Winery Nové VinařstvíCépage Sauvignon Spätlese
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Cépage Sauvignon Spätlese
Pairings that work perfectly with Cépage Sauvignon Spätlese
Original food and wine pairings with Cépage Sauvignon Spätlese
The Cépage Sauvignon Spätlese of Winery Nové Vinařství matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of endives with smoked salmon au gratin, mussels carbonara or magic cake cheese quiche.
Details and technical informations about Winery Nové Vinařství's Cépage Sauvignon Spätlese.
Discover the grape variety: Pinot blanc
Round, supple whites with a soft palate, showing discreet aromas of apple, pear, fresh almond, white flowers and brioche notes. Moderate acidity, light finish. Star of Crémant d'Alsace (fine, taut sparkling) and base of Edelzwicker. Grown in Germany (Weissburgunder, Baden-Württemberg), northern Italy (Pinot Bianco, Alto Adige), Austria and Luxembourg. A white mutation of Pinot Noir.
Last vintages of this wine
The best vintages of Cépage Sauvignon Spätlese from Winery Nové Vinařství are 2013, 0, 2015, 2012
Informations about the Winery Nové Vinařství
The Winery Nové Vinařství is one of of the world's great estates. It offers 41 wines for sale in the of Morava to come and discover on site or to buy online.
The wine region of Morava
Predominantly white region, lively and mineral: crisp, peppery Grüner Veltliner, taut Riesling with citrus, supple, floral Müller-Thurgau, aromatic Pálava, the local signature (muscat, white flowers). More discreet reds: spicy Frankovka (Blaufränkisch) with black fruits, fine, silky Saint Laurent. Temperate continental climate, 4 sub-regions: Mikulov, Velké Pavlovice, Znojmo, Slovácko. ~96% of the Czech vineyard, 73 grapes grown.
The word of the wine: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.
