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

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