Winery Santa SarahTraminer
White wine
This wine generally goes well with
The Traminer of the Winery Santa Sarah is in the top 10 of wines of Trakiiska Nizina.
Details and technical informations about Winery Santa Sarah's Traminer.
Discover the grape variety: Schoenburger
Aromatic and fruity whites with a pale golden hue, a supple palate with moderate acidity and signature Muscat aromas of rose, peach, white-fleshed fruits and light spice notes. Early-ripening and hardy. Grown in Germany, England and Canada, it adapts to northerly wine-growing climates. Synonym for Schönburger, a German variety obtained in 1979 at Geisenheim, a cross of Pinot Noir × Pirovano 1.
Last vintages of this wine
The best vintages of Traminer from Winery Santa Sarah are 2014, 0, 2016
Informations about the Winery Santa Sarah
The Winery Santa Sarah is one of of the world's great estates. It offers 16 wines for sale in the of Trakiiska Nizina to come and discover on site or to buy online.
The wine region of Trakiiska Nizina
Vast wine plain of Bulgarian Thrace (35% of national vineyards), ancient cradle of Thracian wine. Mavrud is the indigenous signature red — deep with intense black cherry, blackberry, chocolate, leather, tobacco and a spiced-balsamic touch, firm tannins and ancestral dense palate (Asenovgrad). Cabernet Sauvignon and Merlot as structured reds with black fruits and ageing potential. Indigenous Pamid and Rubin as complements.
The wine region of Thrace
Turkey's largest wine basin (~40% of national production) on the European shore, rolling hills between the Black Sea, Aegean and Marmara, temperate Mediterranean climate. Papazkarası and Kalecik Karası are the native signature reds: juicy red fruits, gentle spice and supple tannins. Cabernet, Merlot and Syrah in structured full reds. Adakarası for fresh rosés.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
