Type: still white wine Grapes: 100% Sauvignon Characteristics and location of the vineyards: vineyards planted on clay and limestone soils Vineyard system: sylvoz Harvest: manual in the 1st ten days of September Vinification: in white, crushing with brief 24-hour maceration, followed by soft pressing and cold fermentation in order to enhance and preserve the most elegant aromas of the vine variety. Colour: greenish yellow and imbued with significant light reflections Bouquet: herbaceous sage, tomato leaf and green pepper Taste: dry, balanced and lively, with an aftertaste of mineral balsamic notes Serving temperature: 10-12 °C Alcohol content: 12,5% Recommended pairings: excellent with dishes based on asparagus, soups, gratin snails and strong-flavored dishes Wine storage: in a cool place at 12-14 °C and protected from light
Particularly suitable for vegetarian cuisine, such as velvety, vegetable soups, salads or seasoned salads with creamy sauces. Especially with the typical Venetian dish eggs and asparagus and all its variants. Risotto and pasta with pesto.
RECIPES
PAIRINGS
Type: still white wine Grapes: 100% Sauvignon Characteristics and location of the vineyards: vineyards planted on clay and limestone soils Vineyard system: sylvoz Harvest: manual in the 1st ten days of September Vinification: in white, crushing with brief 24-hour maceration, followed by soft pressing and cold fermentation in order to enhance and preserve the most elegant aromas of the vine variety. Colour: greenish yellow and imbued with significant light reflections Bouquet: herbaceous sage, tomato leaf and green pepper Taste: dry, balanced and lively, with an aftertaste of mineral balsamic notes Serving temperature: 10-12 °C Alcohol content: 12,5% Recommended pairings: excellent with dishes based on asparagus, soups, gratin snails and strong-flavored dishes Wine storage: in a cool place at 12-14 °C and protected from light
Particularly suitable for vegetarian cuisine, such as velvety, vegetable soups, salads or seasoned salads with creamy sauces. Especially with the typical Venetian dish eggs and asparagus and all its variants. Risotto and pasta with pesto.
RECIPES
PAIRINGS