Winery ΠετρήεσσαΛευκή Κουντούρα - Sauvignon blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
The Λευκή Κουντούρα - Sauvignon blanc of the Winery Πετρήεσσα is in the top 10 of wines of Evia.
Food and wine pairings with Λευκή Κουντούρα - Sauvignon blanc
Pairings that work perfectly with Λευκή Κουντούρα - Sauvignon blanc
Original food and wine pairings with Λευκή Κουντούρα - Sauvignon blanc
The Λευκή Κουντούρα - Sauvignon blanc of Winery Πετρήεσσα matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of braids of sole and salmon with morels, risotto of the sea or vegan leek and tofu quiche.
Details and technical informations about Winery Πετρήεσσα's Λευκή Κουντούρα - Sauvignon blanc.
Discover the grape variety: Verduzzo trevigiano
Lively and fruity whites for early drinking, pale golden colour, taut mouth with pronounced acidity, with signature aromas of green apple, citrus (lemon) and floral notes. Also made as Prosecco-style sparkling and frizzante. Often blended in Piave DOC and Conegliano wines. Verduzzo variety grown in Veneto, province of Treviso.
Informations about the Winery Πετρήεσσα
The Winery Πετρήεσσα is one of of the world's greatest estates. It offers 8 wines for sale in the of Evia to come and discover on site or to buy online.
The wine region of Evia
Greek PGI on the island of Euboea (Greece's 2nd largest, facing Athens), Mediterranean climate freshened by Aegean breezes. Savatiano dominates (~80% of plantings): dry and light with citrus, green apple, Mediterranean herbs and a honeyed touch, fresh acidity, surprising ageing potential. Assyrtiko for tension, Malagousia for florals, Athiri in whites. Vradiano is the native red: fruity and spiced, complemented by Agiorgitiko and Cabernet.
The wine region of Continental Greece
Vast region of central Greece (Attica, Boeotia, Euboea, Phocis. ), ~1/3 of national output.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
