Winery RenatusSauvignon Blanc Demisec
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
The Sauvignon Blanc Demisec of the Winery Renatus is in the top 20 of wines of Dobrudja.
Food and wine pairings with Sauvignon Blanc Demisec
Pairings that work perfectly with Sauvignon Blanc Demisec
Original food and wine pairings with Sauvignon Blanc Demisec
The Sauvignon Blanc Demisec of Winery Renatus matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of fish balls, small cuttlefish a la plancha or broccoli and blue cheese quiche without pastry.
Details and technical informations about Winery Renatus's Sauvignon Blanc Demisec.
Discover the grape variety: Folignan
Folignan blanc is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. It should be noted that this variety can also be used for the elaboration of eaux de vie. Folignan blanc can be found cultivated in the following vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Sauvignon Blanc Demisec from Winery Renatus are 2016, 0
Informations about the Winery Renatus
The Winery Renatus is one of of the world's greatest estates. It offers 11 wines for sale in the of Dobrudja to come and discover on site or to buy online.
The wine region of Dobrudja
The wine region of Dobrudja of Romania. Wineries and vineyards like the Domaine Halewood or the Domaine Renatus produce mainly wines red, white and pink. The most planted grape varieties in the region of Dobrudja are Cabernet-Sauvignon, Feteasca neagra and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Dobrudja often reveals types of flavors of oaky, black fruit or tree fruit and sometimes also flavors of citrus fruit, plum or smoke.
The word of the wine: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
