Winery SoraigheNǐvéus Sauvignon - Garganega
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Nǐvéus Sauvignon - Garganega from the Winery Soraighe
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nǐvéus Sauvignon - Garganega of Winery Soraighe in the region of Veneto is a powerful with a nice freshness.
Food and wine pairings with Nǐvéus Sauvignon - Garganega
Pairings that work perfectly with Nǐvéus Sauvignon - Garganega
Original food and wine pairings with Nǐvéus Sauvignon - Garganega
The Nǐvéus Sauvignon - Garganega of Winery Soraighe matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of spaghetti with summer vegetables, shrimp risotto with curry or savoyard fondue.
Details and technical informations about Winery Soraighe's Nǐvéus Sauvignon - Garganega.
Discover the grape variety: Garganega
Very old vine cultivated in Italy, in Sicily it would carry the name of grecanico dorato and in Spain would be the malvasia mauresa... . It can be found in the United States, but in France it is almost unknown. It should be noted that its bunches resemble somewhat those of the ugni blanc or trebbiano toscano and it would be related to the verdicchio blanco.
Last vintages of this wine
The best vintages of Nǐvéus Sauvignon - Garganega from Winery Soraighe are 2015, 2014, 0, 2017
Informations about the Winery Soraighe
The Winery Soraighe is one of of the world's greatest estates. It offers 12 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
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.
