Classification

Sauvignon

Production area

The soil of the Collio DOC is a friable mixture of marls and sandstone from the underlying stratified layers, and usually it is clayey in the higher grounds and fine-grained at the foot of the hill slopes.

Training system

Guyot e Sylvoz

Yield per hectare

4000-7000 vines/ha

Secondary fermentation

Fermentazione: vendemmiato durante le prime ore del mattino, dopo una pressatura soffice, la fermentazione si svolge in tini di acciaio inox per circa 10 giorni con controllo della temperatura. Una piccola percentuale variabile di uve selezionate può trascorrere qualche ora di macerazione a freddo prima della pressatura. Affinamento: dopo la fermentazione il vino riposa sulle fecce fini per tutto l’inverno fino al momento dell’imbottigliamento in primavera.

Winemaking

Fermentation: The grapes are harvested in the early hours of the day, followed by light crushing and temperaturecontrolled fermentation in stainless steel tanks for ten days. A variably small percentage of selected grapes undergoes cold maceration before light crushing. Aging: Once fermentation is completed the wine remains on the fine lees until spring, when it is bottled.

Pairing

Flavor-rich starters, asparagus-based risottos and frittatas, grilled or fried fish, crustaceans, and white-meat dishes

Serving temperature

10-12°C

Alcohol Content

13% vol

Sugar Content

2 g/l

Acidity

5.6 g/l

Award