Grape variety: 100% Sauvignon Blanc
Growing area: Right bank of Isonzo river – San Lorenzo
Soil type: Calcareous, gravel soils on a broad alluvial shelf 60 metres above sea level
Average age of vines: 10 years
Training system: Guyot 5.200 – 5.600 vines/ha
Production: 50 – 55 hl/ha
Bottles produced: 45.000 (average)
Vinification: Fermentation takes place in stainless steel tanks at a temperature of 20-22°C. Maturation on the fine lees in the same fermentation containers continues for 8 months with frequent bâtonnage. After bottling the wine is cellared for a brief period before release.
Ageing potential: 4 – 6 years
Serving temperature: 11° C
Food Pairing: Tagliatelle with asparagus, cream of potatoes soup with fired sage leaf
At the basis of the international success of this grape variety lies its unquestioned varietal recognizability.
Aromas are floral if early harvested, while fruity if late harvested, and testify a unique personality.
Given all that the area of production is the key to push forward the quality of this wine.