Nose
The primarily mineral aromas of flint, graphite and slate are gradually overlaid with fruity notes of dried hay and exotic fruits.
Palate
This delicate and balanced wine caresses the palate with a fresh, pronounced acidity, juicy and salty flavors and a persistent finish.
Growing Conditions
- Elevation of the vineyards: 590 - 630 m a.s.l.
- Aica di Sotto, part of Fiè allo Sciliar
- Exposure: S / E
- Soil: silty sand with high salt values and a low humus content, gray porphyry and sandy-calcareous rock flour
Harvest
The Sauvignon Blanc is harvested when fully ripe in mid-September, as the acidity levels remain surprisingly good even at this stage.
Winemaking
The grapes are gently pressed after an eight-hour maceration period. 30% of the must is fermented spontaneously in small 450-liter oak barrels and 70% in large wooden barrels. The wine then matures on the lees for 11 month. This long yeast contact gives the Sauvignon Blanc its suppleness and structure. Finally, the wine is allowed to mature for a further twelve months in the bottle.
Aging
- 70% 11 months in large wooden barrels on the lees
- 30% 11 months in small 450-liter oak on the lees
- 12 months in the bottle
Appearance
Bright straw yellow with greenish reflections
Food Pairing
Seafood, crustaceans and fish, pork and poultry, rice dishes.
