SAUVIGNON Doc Grave Friuli
Also wrongly known as Champagne and often exchanged
for Semillon, Sauvignon originates from the French
department of Gironde, more precisely from the area of
Sauternes. Here it is widely grown and is blended to
make the famous sweet wines Sauternes and Chateau
Yquem. In Italy, it is particularly notable in the regions
of Friuli and Trentino Alto Adige, as well as in Veneto,
Emilia, Marche,Toscana and Lazio.
Classical white vinification. The must is left in contact
with the grape skins for approximately 12 hours, after
which it is lightly crushed.
Fermentation occurs inside steel vats at controlled temperature,
where selected yeasts are added. At the end of
alcoholic fermentation, the wine is left in contact with
the yeasts for a suitable period of time.
- Effective alcohol level: % vol. 13.50 +/- 0.50
- Sugar: g/l less than 2.7
- Total acidity: g/l 5.50 +/- 0.50
- Colour: Pale straw yellow with greenish shades.
- Aroma: Aromatic and fruity, clearly suggestive of peach trees in
bloom, with intense apricot and pineapple flavours; some
varieties smell like green peppers and sage.
- Flavour: Full-bodied, with a balanced acidity and a dry aftertaste.
- 1 g of alcohol: 7 Kcal
- 1 l of dry wine at 10°: 600 Kcal
- 1 g of sugar: 4 Kcal.
- Serving suggestions: A natural match with rice-based courses, steamed vegetables,
soups and especially vegetable soups, boiled fish
with sauces, toasts of fried bread with ham, fresh cheese, etc.
- Serving temperature: at 8-10° C.
- Storage: Store in a cool place, away from the light and heat.
- Packing and marketing: 0.750-l glass bottles inside boxes of 6 or 12 bottles each.
Palletised in europallets:
50 boxes with 12 bottles each (10 per layer);
100 boxes with 6 bottles each (20 per layer).