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
