Questo vino
Vineyard and terroir
The vineyards lie across the plains and slopes of the Province of Gorizia at an average altitude of 60 metres. Their soils comprise Eocene sandstone created by the uplift of ancient seabeds around 50 million years ago and deep, pebble-rich alluvial deposits. The vines were planted from 2002 at 5,500 plants per hectare and are trained to single and double Guyot. The 2025 yield was 80 quintals per hectare, and harvest took place during the first ten days of September.
Grapes
Sauvignon Blanc.
Vinification
Approximately 15% of the crushed grapes undergoes a short cold maceration in the absence of oxygen, encouraging delicate aromatic extraction. After gentle pressing, the must settles for 24–48 hours. Alcoholic fermentation then proceeds on the clear must in steel at 16–18°C for approximately 15 days. Low-temperature handling prevents malolactic fermentation.
Ageing
The wine rests for five months on fine lees, which are periodically stirred back into suspension.
Technical data
The 2025 wine contains 12.5% alcohol by volume.
Tasting profile
The 2025 Sauvignon is straw yellow with vivid green highlights. Intense aromas of boxwood, lily of the valley and pomelo mingle with varietal notes of tomato leaf, sage and passion fruit. The palate mirrors the nose’s freshness and aromatic character. Its lean, agile body emphasizes pronounced minerality, while the vibrant, persistent finish brings wisteria, bergamot and lime.
Serving and pairing
Its crisp, refreshing character suits service as an aperitif. Pair it with poultry and other white meats, grilled fish, sea bass or sea bream sautéed with potatoes, asparagus or mild vegetables, and first courses with cheese-based sauces.
Vintage notes
The 2025 season opened with a mild, regular spring, with average temperatures of 18–20°C and approximately 250 mm of evenly distributed rainfall in April and May. Alternating sunshine and well-timed summer rain supported balanced ripening. Daytime peaks of 28–32°C and nights near 15°C promoted aroma accumulation and phenolic development. The grapes achieved optimal ripeness with an average pH of 3.1–3.3. The estate’s harvest began in the second ten days of August, slightly earlier than average.
