Winery Vega de RibesSauvignon Blanc - Malvasia de Sitges
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, shellfish or goat cheese.
Taste structure of the Sauvignon Blanc - Malvasia de Sitges from the Winery Vega de Ribes
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sauvignon Blanc - Malvasia de Sitges of Winery Vega de Ribes in the region of Catalogne is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Sauvignon Blanc - Malvasia de Sitges of Winery Vega de Ribes in the region of Catalogne often reveals types of flavors of earth, tree fruit or dried fruit.
Food and wine pairings with Sauvignon Blanc - Malvasia de Sitges
Pairings that work perfectly with Sauvignon Blanc - Malvasia de Sitges
Original food and wine pairings with Sauvignon Blanc - Malvasia de Sitges
The Sauvignon Blanc - Malvasia de Sitges of Winery Vega de Ribes matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of marmite dieppoise, nanie's diced ham quiche or bacon and goat cheese cake.
Details and technical informations about Winery Vega de Ribes's Sauvignon Blanc - Malvasia de Sitges.
Discover the grape variety: Vaccareze
Crisp, aromatic dry whites with a pale golden colour, a lean palate and preserved acidity showing citrus (lemon, grapefruit), white flowers (acacia) and Rhodanian herbaceous notes. An airy profile bringing freshness to blends. A traditional component of Châteauneuf-du-Pape AOC (one of the 13 authorised varieties) and the white wines of the Côtes-du-Rhône.
Last vintages of this wine
The best vintages of Sauvignon Blanc - Malvasia de Sitges from Winery Vega de Ribes are 2006, 2013, 0, 2016 and 2017.
Informations about the Winery Vega de Ribes
The Winery Vega de Ribes is one of of the world's greatest estates. It offers 12 wines for sale in the of Penedès to come and discover on site or to buy online.
The wine region of Penedès
Historic cradle of Cava (95% of Spanish output, centred on Sant Sadurní d'Anoia): traditional-method sparklers, convivial and brioche-like. Indigenous trilogy: signature Xarel-lo (body, herbaceous and almondy notes), Macabeo (apple, freshness), Parellada (floral elegance). Still wines ~80% white from the same grapes, straight and accessible. Also sunny Garnacha, Cabernet and Pinot Noir.
The wine region of Catalogne
Cradle of Cava (~95% of Spanish output, traditional method): Macabeo, Xarel-lo, Parellada trilogy, fine fruity bubble. Quality peak in Priorat DOCa: dense, mineral reds on llicorella (schist), old-vine Garnacha and Cariñena with black fruit, garrigue notes, firm tannins. Also Penedès, fleshy Montsant, sunny Empordà, Costers del Segre. Mediterranean.
The word of the wine: Mouth
The mouth is the third stage of wine tasting after the eye and nose. In the mouth, the taster identifies the aromas through the retronasal route, the flavours and the texture. It is in the mouth that the overall balance of the wine is apprehended.
