Production area: Municipality of Cormons, Isonzo-Brazzano and Dolegna Collio
Grapes: 100% Sauvignon
Denomination: I.G.T. Venezia Giulia Bianco
Soils: irrigated alluvial type
Training system: horizontal bilateral Guyot
Cultural operations: cultivation with biodynamic method, targeted thinning, defoliation near the bunches to preserve their health
Production: 6,600 bottles
Harvest time: early September, manual harvest performed in the early hours of the day.
Alcohol content: 14% vol.
WINE-MAKING AND BOTTLING
Manual selection of grapes, of gentle stalk removal; cooling of crushed grapes by exchanger; resting in press overnight; soft pressing by vacuum press; stabling of must for 5 days at 8°C; cleaning of must by flotation; fermentation with indigenous yeasts at controlled temperature, 18°C. A portion ferments in 7.50 hl wooden barrels. Keeping on the lees until the end of February. Wine blending: protein stabilization using bentonite. Bottling: total acidity 5.4, total sulfur dioxide 90 mg/L, free sulfur dioxide 31 mg/L (pre-bottling values)
ORGANOLEPTIC PROPERTIES
Aromatic white wine with a pale straw-yellow color. Green notes (bell pepper – tomato leaves) and floral notes reminiscent of elderflower prevail in its delicate bouquet, with a warm, full, lingering aromatic flavor.
PAIRINGS:
; seafood appetizers and first courses, asparagus and vegetable risottos
Serving temperature: 10° – 12°C
