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Wild Geese Sauvignon Blanc 2019 - Aivalis Winery
Aivalis Winery

WILD GEESE SAUVIGNON BLANC 2019 - AIVALIS WINERY

  Greece / Nemea
€11.60
10.00
€10.00
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For the Sauvignon Blanc lovers!

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Why do we love it?
Sauvignon Blanc was the first wine that Sotiris Aivalis started to work with when he returned from his studies in Burgundy. After years and continuous experimentation, he got it where he wanted. He named it Wild Geese Sauvignon Blanc by Aivalis Winery and it is an aromatic white wine according to French standards.

It all starts in the vineyard. The fruit is excellent, from low – yielding vines, with the continuous care of Christos. The precious grape juice was fermented and matured in stainless steel tanks with its fine wine lees. The goal was maintaining balance and purity of fruit and expressing the variety as they do in Loire Valley. Sotiris Aivalis created a really impressively typical Sauvignon Blanc, with sharp acidity and aromatic character for the lovers of the variety.

Wild Geese Sauvignon Blanc by Aivalis Winery is probably your next favorite Greek wine!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like
It has pale lemon color with greenish hues and strong aromas of lemon, grapefruit, lime, white peach, green apple, bell pepper and grass. In the mouth it has moderate body and refreshing acidity. Citrus fruits are combined with crisp apple, cherry plum and apricot.
Technical stuff
Color White
Type Dry
Year 2019
Alcohol 12%
Origin Nemea
Variety Sauvignon Blanc
Aromas Lemon, grapefruit, lime, white peach, green apple, bell pepper, grass, crisp apple, cherry plum, apricot.
Bottle Size 750ml
Barrique -
Serving temperature 11°C
Aging 3 years
Closure Screw Cap
Organic No

WILD GEESE SAUVIGNON BLANC 2019 - AIVALIS WINERY

PAIR IT

with Spinach Lasagna with goat cheese, stuffed peppers, or seabass with lemon sauce.

Traditional spanakoryzo (spinach risotto)

  • Spinach 750 gr.
  • 1 green onion
  • 1/2 can of concassed tomatoes
  • 1 tomato
  • 1/2 small red pepper (chili)
  • 1 cup of olive oil
  • 1/2 bay leaf
  • Dill, chopped
  • 1 cup of rice
  • Salt

Wash the spinach thoroughly and cut into large pieces.

Pour in a saucepan the half amount of olive oil. Sautee the onion slightly and add the spinach to the saucepan.

Add the rest of the oil, the concassed tomatoes, a chopped, fresh tomato, the half red pepper (chili) and the bay leaf. Pour in some water to cover the spinach and season well.

Boil on moderate heat until the spinach begins to soften. Add a cup of rice and let it boil for 15 minutes.

 

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