SAUVIGNON Doc Grave Friuli

Production area:

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.

Vinification system:

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.

Chemical characteristics:

• Effective alcohol level: % vol. 13.50 +/- 0.50
• Sugar: g/l less than 2.7
• Total acidity: g/l 5.50 +/- 0.50

Organoleptic characteristics

• 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.

Nutritional value

• 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).