SAUVIGNON IGT VENEZIA GIULIA 2019
Intensely vibrant, aromatic, very fresh and characterized by an extraordinary minerality, Sauvignon Venezia Giulia reveals its “wild” nature to the palate, as suggested by its name, deriving precisely from the French “sauvage”, wild.
The vine originates in France, in the Loire Valley. Nonetheless, its extreme sensitivity to varying conditions of climates and soils, determines markedly distinctive and changing aromas and flavors, depending on the environment in which it ripens. Thus, the grapes grown on the stony hills of Friuli and Venezia Giulia reveal less pungent and fresher essences than those from beyond the Alps.
Being a particular and delicate vine, its cultivation requires knowledge and technical expertise.
Sauvignon IGT Venezia Giulia is a white wine with an intriguing, polymorphous organoleptic profile: Its “green” and herbaceous aromas, such as tomato leaves, sage and nettle, blend with the sweet scents of melon and exotic fruits such as pineapple and passion fruit.
It releases unusual, fascinating and characteristic notes that make it suitable for numerous occasions, from aperitifs, to more structured dinners, alongside noble crustaceans such as the European lobster, the spiny lobster and the langoustine, delicate soups or even cold cuts and cheeses.
BOTTLES PRODUCED: 2000
Wine
DENOMINATION: Venezia Giulia
DESIGNATION: Still white wine
APPARTENANCE CLASS: IGT
PRODUCTION AREA: San Martino al Tagliamento, Pordenone, Friuli Venezia Giulia
VINTAGE YEAR: 2019
BLEND: Pure Sauvignon grapes, R3 clone
ALCOHOL CONTENT: 13%
RESIDUAL SUGAR: 1.9 g/l
TOTAL ACIDITY: 5.37 g/l
VOLATILE ACIDITY: 0.30 g/l
PH: 3.41
DRY EXTRACT: 22,2 g/l
SULFUROUS DIOXIDE: 109 mg/l
BOTTLES PRODUCED: 2000
Vineyards
AVERAGE ALTITUDE OF VINEYARDS: 64 meters
SOIL VARIETY: Gravel of alluvial foothill origin, typical of the land named “Grave del Friuli”
YIELD PER HECTARE: 110 quintals
SYSTEM DENSITY: 5344 logs per hectare
TRAINING SYSTEM: Guyot
HARVEST PERIOD: Second fortnight of September
Winery
VINIFICATION TECHNIQUE: The must extracted from the pulp, by soft pressing, is separated from the skins before fermentation begins
FERMENTATION TANKS: In stainless steel tanks
FERMENTATION TEMPERATURE: The fermentation is done under controlled temperature to favour the extraction of colours, of taste and the growth and the preservation of the original aromas of the grapes
LENGHT OF FERMENTATION: 9 days
MALOLACTIC FERMENTATION: No
REFINING IN STAINLESS STEEL: 1 year
BOTTLING DATE: 16 December 2020
Tasting
BEST TIME FOR TASTING: Ready to be tasted
SERVING TEMPERATURE: 8-10 °C | 46.4-50°F
BOTTLE OPENING: Can be tasted at the opening of the bottle
DECANTING: No
SOMMELIER’S NOTES:
COLOR: Pale yellow
FLAVOR: Intense aroma of tomato leaves, sage, melon, tropical fruits, mineral notes of flint
TASTE: Aromatic and long on the palate, good acidity, slightly dry, a wine of great character
PAIRINGS: As an aperitif but also for ham appetizers; crustaceans such as lobster, scampi and prawns, salmon, delicate and creamy soups
Awards and reviews
This wine has not been reviewed yet
