The Sauvignon Blanc vines are cultivated with the Guyot system and grown at a height between 400 and 800 meters above sea level. The soil is originated from the erosion of the Dolomites and the vineyards have southern and south-western exposure.
Sauvignon
The Sauvignon has a pale, straw yellow color with greenish hues. The nose is seduced with a colorful bouquet of aromas, including elderflowers, white peaches, complex notes pinned with dried fruits and Asian aromas. On the palate, it releases a lively and sapid acidity with mineral notes, while the ending notes are very persistent and stimulating and characterized by a pleasant fullness and elegance.
Characteristics
- Yield per hectare
- 50 hectoliters
- Production
- 7.000 - 10.000 bottles
- Recommended serving temperature
- 12° C - 14° C
Production area
Winemaking
The grapes are gently pressed after having spent a night macerating at a low temperature. A portion of the must is fermented in stainless steel tanks and a part in barrique, then it all ages in the same containers for about eight months in contact with the fine yeast.
Food Pairing
The Sauvignon is not an everyday wine but it is considered a wonderful companion of dishes such as tuna tartare, veal with tuna sauce (“vitello tonnato”), white meat and slightly spicy Asian dishes. It is a wine that invites to experiment and discover new combinations and ingredients from far away countries.
