Sauvignon Collio DOC 2024

The destemmed grapes are subjected to cold skin maceration (8/10°C) for approximately 24 hours, after which the grapes are pressed. The free-run must is cold statically decanted and subsequently added with selected yeasts. It is then subjected to slow fermentation in stainless steel tanks at a controlled temperature (14/16°C). After fermentation, the wine is decanted and left on the fine lees until spring, carrying out a long series of batonnage, in order to obtain a full-bodied and full-bodied wine in the mouth.

Clear and bright light yellow colour; intense and fine nose, of elderflower, tomato leaf, grapefruit peel and sage, with light notes of litchi and passion fruit; full sip, fresh and savory, with vegetal hints of green pepper and tomato leaf.

Vegetarian dishes, omelettes, grilled shellfish.