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.
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.
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.
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.