ALCOHOL CONTENT: 13% volume.

GRAPE VARIETIES USED: SAUVIGNON 100%

PRODUCTION AREA AND EXPOSURE: vineyards of Campo di Pietra, in the Piave River basin, south-east of Treviso. The grapes come from a vine which is approximately 20 years old.

SOIL TYPE: caranto, a type of terrain which derives from the weathering of sedimentary rocks, rich in potassium and with balanced proportions of clay (30-35%) and lime (max 20-25%) –  sand 45-50%.

TRAINING SYSTEM: Guyot.

VINTAGE: this French vine is very demanding, as a result of the soil characteristics. It is harvested by hand, partly when the grapes are still acidulous; the rest are left to ripen further in order to achieve a firmer structure and more complex aromas. 

VINIFICATION: soft pressing of the whole grape within two hours of harvesting; partially stripped and subjected to cold maceration (5°C ) for about 10 hours. Cold settling of the must (7-9° C) followed by decantation and then alcohol fermentation at a controlled temperature of 15-17° C.

MATURATION AND AGEING: enzyme contact in stainless steel tanks before bottling the following spring.

 

ORGANOLEPTIC CHARACTERISTICS : straw yellow in colour, sometimes fairly bright. Unmistakeable fragrance of ripe fruit, pineapple, green pepper sage and elderflower. The bouquet improves with ageing, with the mineral notes coming to the fore. Tangy, rounded palate with aromatic overtones.

SUGGESTED PAIRINGS: Goes well with raw ham, fish starters, first courses and fried fish dishes.