Winery TerramollSavina Blanco
White wine
This wine generally goes well with pork, poultry or game (deer, venison).
The Savina Blanco of the Winery Terramoll is in the top 5 of wines of Formentera.
Food and wine pairings with Savina Blanco
Pairings that work perfectly with Savina Blanco
Original food and wine pairings with Savina Blanco
The Savina Blanco of Winery Terramoll matches generally quite well with dishes of pork, game (deer, venison) or rich fish (salmon, tuna etc) such as recipes of eggs in meurette, roast duck breast stuffed with porcini mushrooms and chanterelles or sea bream with sweet spices.
Details and technical informations about Winery Terramoll's Savina Blanco.
Discover the grape variety: Viognier
Opulent, heady whites, rich and silky, with intense aromas of apricot, yellow peach, mango, violet, honeysuckle and musky, honeyed notes. Discreet acidity, creamy finish. Star of Condrieu AOC and Château-Grillet AOC, co-vinified in Côte-Rôtie with Syrah (up to 20%). Widely exported to California (Central Coast), Australia (Eden Valley) and Languedoc. A Rhône variety.
Last vintages of this wine
The best vintages of Savina Blanco from Winery Terramoll are 2018, 2015, 0
Informations about the Winery Terramoll
The Winery Terramoll is one of of the world's greatest estates. It offers 13 wines for sale in the of Formentera to come and discover on site or to buy online.
The wine region of Formentera
Unique own-rooted vineyard worldwide (never touched by phylloxera), hottest and driest Balearic island, subtropical Mediterranean climate. Monastrell signature (44%) as fleshy and sun-drenched red king — intense blackberry, black cherry, candied plum, garrigue and spiced-Mediterranean touch, round tannins. Native Fogoneu, Tempranillo, Cabernet as complements. Aromatic whites and rosés.
The wine region of Iles Baléares
Spanish Mediterranean archipelago (Majorca, Minorca, Ibiza), warm insular climate, limestone soils. Manto Negro (Majorca, 320 ha, native): supple and silky with red cherry, raspberry, plum, Mediterranean herbs and spicy hint, fine tannins and moderate alcohol. Round and fragrant Callet (native) solo or blended (young and rosé). Cabernet and Merlot for ageing cuvées.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
