Winery ValdeVistaSauvignon Blanc
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, shellfish or goat cheese.
Taste structure of the Sauvignon Blanc from the Winery ValdeVista
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sauvignon Blanc of Winery ValdeVista in the region of Central Valley is a with a nice freshness.
Food and wine pairings with Sauvignon Blanc
Pairings that work perfectly with Sauvignon Blanc
Original food and wine pairings with Sauvignon Blanc
The Sauvignon Blanc of Winery ValdeVista matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of natural breton lobster, quiche without eggs or pizza ham goat cheese honey.
Details and technical informations about Winery ValdeVista's Sauvignon Blanc.
Discover the grape variety: Ribol
Ribol noir is a grape variety that originated in France (Languedoc). It produces a variety of grape used for wine making. However, it can also be found eating on our tables! You can find Ribol noir grown in these vineyards: South West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone Valley, Provence & Corsica.
Informations about the Winery ValdeVista
The Winery ValdeVista is one of of the world's greatest estates. It offers 3 wines for sale in the of Central Valley to come and discover on site or to buy online.
The wine region of Central Valley
The Central Valley (El Valle Central) of Chile is one of the most important wine-producing areas in South America in terms of Volume. It is also one of the largest wine regions, stretching from the Maipo Valley (just south of Santiago) to the southern end of the Maule Valley. This is a distance of almost 250 miles (400km) and covers a number of Climate types. The Central Valley wine region is easily (and often) confused with the geological Central Valley, which runs north–south for more than 620 miles (1000km) between the Pacific Coastal Ranges and the lower Andes.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
