Winery Strofilia (Στροφιλια)Dry White
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Wine flavors and olphactive analysis
On the nose the Dry White of Winery Strofilia (Στροφιλια) in the region of Peloponnesos often reveals types of flavors of citrus fruit.
Food and wine pairings with Dry White
Pairings that work perfectly with Dry White
Original food and wine pairings with Dry White
The Dry White of Winery Strofilia (Στροφιλια) matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of sea bream, sea sauerkraut with white wine or spinach and goat cheese quiche.
Details and technical informations about Winery Strofilia (Στροφιλια)'s Dry White.
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 Dry White from Winery Strofilia (Στροφιλια) are 2018, 2016, 2017, 0
Informations about the Winery Strofilia (Στροφιλια)
The Winery Strofilia (Στροφιλια) is one of of the world's greatest estates. It offers 19 wines for sale in the of Peloponnesos to come and discover on site or to buy online.
The wine region of Peloponnesos
The Peloponnese Peninsula (Peloponnesus) is a large landform on the southern edge of continental Greece. Covered in mountains, rugged plateaus and valleys, the area has an abundance of mesoClimates and terroirs suitable for premium viticulture. Native Grape varieties such as Agiorgitiko, Moschofilero and Mavrodaphne are planted throughout the peninsula. They produce everything from fresh, minerally white wines to Rich, ageworthy reds.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
