|
Area of production
|
Friuli Venezia Giulia, Doc Collio, vigneto Gmajne
|
|
Soil composition
|
Sandstone marl
|
|
Production
|
6100 Kg/Ha
|
|
Density system
|
4000-6000 plants/hectare
(Guyot & "Cappuccina")
|
|
Bunch
|
Small/medium size, cylindrical, thick bunch little winged; the berries are medium to large sized with a light yellow skin which is covered by a thick bloom’s. The two medium-sized grape-pips are pear-shaped.
|
|
Vinification
|
The vinification start with a brief contact on the skin, about 8 hours at 5°C; gentle press and then the must is removed from the lees at low temperatures The now-clarified must ferment in temperature controlled stainless steel tanks; yeast contact lengths 8 months; bottle ageing for, at least, 6 months.
|
|
Wine
|
Straw yellow with light greenish hues. The nose is complex, penetrating and fresh .White peach, sage and subtly notes of yellow pepper, pink grapefruit and licorice’s brittle. The palate is full and crisp.
|
|
What we eat with it
|
Prosciutto crudo, small Mediterrean blue fish, BBQ langoustines, boiled eggs with green asparagus.
|
|
To be served
|
8-10°C
|
|
Alcohol
|
13.90% vol.
|
|
Acidity
|
5.50 g/l
|
|
Residual sugar
|
3.74 g/l
|
|
Historical note
|
Sauvignon is yet another example of vine coming from France and which has been grown already for a long time in Friuli, particularly in the area called Collio.
|
|
Tech sheet
|
Download tech sheet (pdf) >>
|