Sauvignon

GRAPES: Sauvignon Blanc
PRODUCTION AREA: North-east of Italy
ASPECT AND ELEVATION: 200 meters above sea level
SOIL TYPE: Alluvial, gravelly and sandy
TRAINING SYSTEM: Guyot
PLANTING DENSITY: 5000 vines per hectare
HARVEST PERIOD: Beginning of September
ALCOHOL CONTENT: 13% vol
RESIDUAL SUGAR: 3 g/ lit
TOTAL ACIDITY: 5,5 g/ lit
SERVING TEMPERATURE: 8° - 10° C
RECOMMENDED GLASS: Medium-sized, tulip-shaped glass
AGEING POTENTIAL: Three years
FORMAT (ML): 750 

WINEMAKING PROCESS

Grapes are lightly pressed and undergo a cold fermentation in the skins for 24 hours to increase their aromas. Fermentation at a controlled temperature of 17° - 18°C follows. The wine rests for about six months at 12° - 13°C to optimize its aromatic composition. 

TASTING NOTE

Bright straw yellow with greenish tones. A highly personalized fragrance in which sage, pepper and tomato leaf tones are accompanied by the luscious perfumes of apricot, grapefruit and exotic fruit. Rich, inviting and aromatic flavour. 

SERVING SUGGESTIONS

The high acidity of Sauvignon has the ability to make most foods shine. Wonderful with light appetizers, shellfish salads, grilled fish, white meats such as chicken or veal.