Winery Quinta da NeveQuinta Essência Sauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
The Quinta Essência Sauvignon Blanc of the Winery Quinta da Neve is in the top 60 of wines of Santa Catarina.
Food and wine pairings with Quinta Essência Sauvignon Blanc
Pairings that work perfectly with Quinta Essência Sauvignon Blanc
Original food and wine pairings with Quinta Essência Sauvignon Blanc
The Quinta Essência Sauvignon Blanc of Winery Quinta da Neve matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of tuna gratin, cuttlefish with cider or mushroom, bacon and gruyere quiche.
Details and technical informations about Winery Quinta da Neve's Quinta Essência Sauvignon Blanc.
Discover the grape variety: Olivette blanche
This variety is of unknown origin and is not related to the black olivette. The flowers of the Olivette blanche are physiologically female, which has led it to be cultivated very often in association with other varieties. Today, it is practically no longer multiplied, although it is registered in the Official Catalogue of vine varieties, list A1.
Last vintages of this wine
The best vintages of Quinta Essência Sauvignon Blanc from Winery Quinta da Neve are 2018, 0, 2017
Informations about the Winery Quinta da Neve
The Winery Quinta da Neve is one of of the world's greatest estates. It offers 11 wines for sale in the of Santa Catarina to come and discover on site or to buy online.
The wine region of Santa Catarina
Santa Catarina is a state in the far South of Brazil. Quality wine production is still in its early stages, but is likely to develop rapidly as the industry develops country wide. To date, Santa Catarina's production is a mix of red, white and Sparkling wines. It Lies immediately North of the country's southernmost state (and most prolific wine region), Rio Grande do Sul.
The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
