The vinification of Sauvignon Blanc begins with crushing and maceration on the skins inside temperature-controlled tanks for 16-18 hours, at a temperature of 10°C. The must is then separated from the pomace and cleaned, before undergoing alcoholic fermentation at 16°C with selected varietal yeasts. The wine is cellared in steel containers. Before use the Sauvignon Bianco is clarified and cold-stabilised, ensuring its particular features are preserved and respected to the full.
A noble wine with a distinctive character. Straw-yellow in colour with greenish tinges. Sophisticated bouquet and full flavour with an edge reminiscent of pineapple and other exotic fruit.
FOOD AND WINE PAIRING
It perfectly matches with all sea-food, especially if served with fresh raw vegetables.
ALCOHOL CONTENT % VOL