Grapes: 100% Sauvignon R3 and French clones
Vinification: Soft pressing, refrigeration followed by settling and racking of the cleaned must, then fermentation at a controlled temperature (of about 17 °C) adding selected yeasts to enable greater control of fermentation. The sauvignon grape particularly lends itself to vinification with cold maceration, which is achieved before pressing by allowing skin contact with the must at a controlled temperature (10-12 °C) for about 12 hours. This practice allows for the extraction of the aromatic flavour precursors so typical of sauvignon and is only carried out on part of the grapes.
Organoleptic Characteristics:
Colour: Straw yellow
Fragrance: Aromatic, green bell pepper and tomato plant leaves
Flavour: Dry, crisp, fresh, and full
Serving Temperature: 10-12 °C
Ideal Companion: Aperitif, starters, shellfish such as lobster, spiny lobster, and scampi, delicate creamed soups and broths
Alcohol Strength: 12.95% |
