Production area: Municipality of Cormons, Isonzo-Brazzano and Dolegna Collio
Grapes: 100% Sauvignon
Denomination: I.G.T. Venezia Giulia Bianco
Soils: irrigated alluvial type
Forms of breeding: bilateral horizontal Gujot
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.
VINIFICATION AND BOTTLING
Manual selection of grapes, of gentle stalk removal; cooling of the crushed grapes by means of an exchanger; resting in the press overnight; soft pressing by means of a vacuum press; stabling of the must for 5 days at 8°C; cleaning of the must by flotation; fermentation with indigenous yeasts at a controlled temperature, 18°C. A part ferments in 7.50 hl wooden barrels. Retention on yeasts until the end of February. Wine blending, protein stability through the use of bentonite. Bottling: total acidity 5.4 ,total sulfur 90 ml/lt, free sulfur 31 ml/lt (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
Appetizers seafood starters sea bass sea bream and vegetables asparagus risottos
Serving temperature: 10° – 12°C
