Winery TiareNosi Sauvignon
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 Nosi Sauvignon from the Winery Tiare
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nosi Sauvignon of Winery Tiare in the region of Friuli-Venezia Giulia is a powerful with a nice freshness.
Food and wine pairings with Nosi Sauvignon
Pairings that work perfectly with Nosi Sauvignon
Original food and wine pairings with Nosi Sauvignon
The Nosi Sauvignon of Winery Tiare matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta with mussels, rice with seafood or vegetable flan.
Details and technical informations about Winery Tiare's Nosi Sauvignon.
Discover the grape variety: Avana
Very old grape variety cultivated in northern Italy in the Piedmont region. It would have been introduced in Savoy at the beginning of the 17th century. An A.D.N. study, dating from 2011, shows that Hibou noir and Avana are one and the same variety. It should also be noted that Amigne is its half-sister, Rèze its grandmother and Rouge du Pays (a variety from the Swiss Valais) its grandfather.
Last vintages of this wine
The best vintages of Nosi Sauvignon from Winery Tiare are 0
Informations about the Winery Tiare
The Winery Tiare is one of of the world's great estates. It offers 25 wines for sale in the of Friuli-Venezia Giulia to come and discover on site or to buy online.
The wine region of Friuli-Venezia Giulia
Friuli-Venezia Giulia is an autonomous region in Italy, located in the extreme Northeast of the country, bordered by Austria and Slovenia to the north and east respectively. The eponymous wine region has four DOCGs, twelve DOCs and three PGIs and is best known for its white wine production. 77% of the region's wines are white, one of the highest proportions of any Italian region. The region's wines are distinctly different from other Italian wines in that they are made from non-traditional Grape varieties such as Sauvignon blanc, Riesling and Pinot blanc, as well as typically Italian varieties such as pinot gris and picolit.
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.
