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A variety originally from France,...
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A variety originally from France, Sauvignon was introduced into Friuli under the Hapsburgs and became widely planted in the early 20th century. The wine is refreshing and captivating, with a generously wide, distinctive range of aromas, with notes of exotic fruit, yellow pepper, tomato leaf, mint and box hedge notes. It's a traditional wine from Friuli
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Sauvignon, Livio Felluga
A variety originally from France, Sauvignon was introduced into Friuli under the Hapsburgs and became widely planted in the early 20th century. The wine is refreshing and captivating, with a generously wide, distinctive range of aromas, with notes of exotic fruit, yellow pepper, tomato leaf, mint and box hedge notes. It's a traditional wine from Friuli
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District | Friuli |
SAUVIGNON
Variety
Sauvignon
Denomination
Friuli Colli Orientali
Designated zone
D.O.C.
Soil type
Marl and sandstone flysch of Eocene origin
Grape
Sauvignon
Wine training system
Guyot
Pest control
Low environmental impact integrated pest management
Harvest period
First ten days of September
Harvest method
Manual
Vinification
The grapes are carefully destemmed and left to macerate for a short period. Next, the fruit is soft crushed. The must obtained is then allowed to settle. The now-clarified must ferments in temperature controlled stainless steel tanks
Ageing
After fermentation, the wine is left on the lees in the stainless steel containers for six months. The bottled wine is aged in temperature-controlled binning cellars for a minimum of two months
Sensory characteristics
Appearance: straw yellow with light greenish hues
Nose: elegant, intense, penetrating with prominent and complex varietal notes; aromas of passion fruit, mint, pineapple, white peach, tomato leaves and sage
Palate: the attack is elegant and fine, soft, shades into a pleasant acid note; rich and intriguing aftertaste, ranging from citrus to tropical, from balsamic to mineral
Serving suggestions
Excellent as an aperitif, Sauvignon is also an outstanding partner for asparagus, vegetable soups, creamed pulses and marinated fish
Serving temperature
12 - 14°C
Alcohol (% vol)
13,00
Sugar
dry
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