About this wine
Vineyard and terroir
The Sauvignon Blanc grows in vineyards in the Spiazzi area, at 800 metres above sea level.
Vinification
The grapes are harvested by hand in the first half of October. They are destemmed and gently pressed, then given a brief cold maceration on the skins. Fermentation uses selected yeasts at 15–16 °C.
Ageing
The wine rests for three months on the lees.
Tasting profile
Elegant.
Serving and pairing
Suited to seafood, saltwater fish (especially braised tuna), lean meats, poultry and asparagus.
