Description
Variety: Sauvignon Blanc
Vineyard location: San Lorenzo Isontino, Mossa, Moraro
Soil type: Gravelly limestone uplands (60 m asl)
Average age: 25 years
Vine training system: Guyot 5.600 plants/ha
Yield: 40 hl/ha
Winemaking: Fermentation is carried out in stainless steel tanks (17/19 °C). The wine remains on the fine lees for 7 months and undergoes weekly batonnage. Bottling and further ageing in the bottle.
Aging potential: 4 – 6 years
Serving temperature: 11 °C
Food pairing: Fish-based appetizers, pastas or main course dishes.
Suggested dishes:
Bittersweet stockfish Liguria style. Lasagne with asparagus and Raspadura cheese. Scallop and lime kebabs with honey and poppy seeds. Chickpea soup with sautéed mussels and clams.
