Sauvignon Blanc DOC Friuli “Terre Magre” | Piera 1899

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Grapes are lightly pressed and undergo a cold fermentation in the skins for 24 hours to increase their aromas. Fermentation at a controlled temperature of 17° – 18°C follows. The wine rests for about six months at 12° – 13°C to optimize its aromatic composition.

The grapes are gently crushed, and this is followed by cryomaceration for about 24 hours to enhance its aromatic profile. Fermentation of the must takes place at controlled temperatures of 16°- 18°C. The wine is left on the fine sediment for about six months at a temperature of about 12°C in order to achieve a more substantial aromatic composition.

Bright straw yellow with greenish hues. Very distinctive olfactory profile with clear vegetal hints of sage, bell pepper and tomato leaf and hints of apricot, exotic fruit and grapefruit. Unctuous and enticing, definitely aromatic.

A versatile wine, great with fish dishes, vegetables, flans and with savoury cheese.