Winery Sevilen900 Fume Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
The 900 Fume Blanc of the Winery Sevilen is in the top 10 of wines of Thrace.
Wine flavors and olphactive analysis
On the nose the 900 Fume Blanc of Winery Sevilen in the region of Thrace often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with 900 Fume Blanc
Pairings that work perfectly with 900 Fume Blanc
Original food and wine pairings with 900 Fume Blanc
The 900 Fume Blanc of Winery Sevilen matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of congolese pondu, marmite dieppoise or summer tuna quiche.
Details and technical informations about Winery Sevilen's 900 Fume Blanc.
Discover the grape variety: Savatiano
This is one of the most widely cultivated grape varieties in Greece, particularly in the regions of Attica, Euboea and Boeotia, and is virtually unknown in France. It is believed to be a cross between roditis and karystino, two varieties also of Greek origin.
Last vintages of this wine
The best vintages of 900 Fume Blanc from Winery Sevilen are 2019, 2018, 2016, 2017 and 2015.
Informations about the Winery Sevilen
The Winery Sevilen is one of of the world's greatest estates. It offers 90 wines for sale in the of Thrace to come and discover on site or to buy online.
The wine region of Thrace
The wine region of Thrace of Greece. Wineries and vineyards like the Domaine Chamlija or the Château Kalpak produce mainly wines red, white and pink. The most planted grape varieties in the region of Thrace are Cabernet-Sauvignon, Merlot and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Thrace often reveals types of flavors of cherry, grapefruit or black cherries and sometimes also flavors of jam, mint or prune.
The word of the wine: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
