This wine is a mosaic as fascinating as those of Aquileia, the zone of origin of this white which contains the colours of gold and of emerald, the freshness of Alpine breezes and the tang of the sea. It is a Sauvignon Blanc that, on the nose, reveals hints of Mediterranean broom and tropical fruits, made even more elegant by the floral caress of hawthorn. It has the finesse of a Loire wine combined with the warmth of the Mediterranean. Its aromatic style makes it ideal for bringing out the best in fish, seafood and vegetable-based dishes, but it is also an excellent accompaniment for ethnic cuisines. It is a “glocal” wine: one that contains the roots and spirit of Friuli - from which it comes - as well as an international flavour.
Friuli Aquileia DOC
Pure Sauvignon Blanc of two different clones, one from Italy R 3, and one from France, Entav 108
Type of soil
The vine is located in Strassoldo, in the heart of the Aquila DOC area. The soil has a medium density structure that is run through by drainage layers of gravel and siliceous matter.
Vines are espalier arranged with Guyot pruning. The green management is extremely important and carried out by hand, with meticulous care. Leaf stripping is carried out manually, removing the lower leaves in front of the grapes to encourage a drier and healthier micro climate. Furthermore, leaf stripping carried out only on the side exposed to the east encourages a sunny exposure at the times of the day when the sun is not quite as strong, thereby successfully preserving the aromas. The land is worked along both rows to prevent antagonism between the vines and the weeds, thereby resulting in higher acidity levels in the grapes.
5,000 vines per hectare. The vine was planted in 1999.
1.1 kg of grapes per vine (5000/6000 kg per hectare).
Vinification and ageing
Grapes are harvested manually into boxes, selecting the very best grapes early morning. The boxes each weigh 15 - 20 kg. and are taken into a room with temperature regulated to 4 - 6° C, where they remain until the next day (20 - 22 hours). The whole grapes are gently pressed and the two vines fermented separately at controlled temperatures of 14 - 16° C. Maturation on the yeasts for 8 months and subsequent assemblage by Prof. Denis Dubourdieu.