Venezia Giulia IGP
Sauvignon Blanc, a mix of French clones and the famous R3 Friulano
Romans D’Isonzo, Zuccole area
alluvial soils made up of an underlying layer of gravel, covered with red clay rich in iron oxide
Mediterranean, breezy, with good day-night temperature swings
Double Guyot
4700 vines/ha
Manual
The production process involves: cold maceration of the pressed grapes (6 – 8 hours), soft pressing (only free run juice), fermentation in steel at 12-14°C, ageing in steel (9 months on the fine lees)
12.5% VOL
The production process aims to enhance the characteristics of the variety (aromatic notes) and the territory (freshness and tanginess). The long ageing on the fine lees adds character and structure to the wine. This wine has great ageing potential, which will add further aromatic complexity and elegance.
Starters, fish dishes, seafood and shellfish. Perfect with sushi and Asian food.
12°C