Classification:

IGT Venezia Giulia

Variety:

100% Sauvignon

Vine training system:

Guyot

Soil:

pebbly limestone rich in iron oxides

Harvest:

End of August

Method of harvesting:

by machine

Winemaking:

maceration on the skins, fermentation in stainless steel tanks under a controlled temperature of 18°C for per 10-12 days

Ageing:

in stainless steel tanks for 6 months with batonnage

Description and food pairing:

Elegant wine with fine aromatic taste. In the mouth notes of pepper and sage, to the nose intense and floral parfumes. Ideal as an aperitif or with soft soups or salted fishes.