Sauvignon Blanc

sauvignon-blanc

WINE MAKING

The grapes are hand-harvested towards the end of August and beginning of September. Very slow whole-cluster pressing to avoid juice oxidation and separation of the free-run juice from harder press fractions prior to cold settling for 36-48 hours at 12°C. The juice is then inoculated with selected yeasts strains and fermented at 18°C. The young wine remains in tank on its lees, with periodical stirring until bottling


COLOUR

Straw yellow.


BOUQUET

Intense, elegant and complex, with sensations of white flesh fruits, citrus fruits and with the typical vegetal hints of pepper and tomato leaf


TASTE

The palate is warm and confirms the touch perceived by the nose


SERVING TEMPERATURE

Serve cool (around 12°C)


FOOD MATCHING

An ideal aperitif and a perfect matching with entrees. It's a wine for "noble" and salted fish dishes. It matches perfectly with delicate soups and creams, white meat and delicate cheese too.

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CALCOLA DIMENSIONE