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Description
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Sauvignon, originally from Bordeaux, is a grape variety that prefers cultivation methods that do not expose the bunches to direct sunlight, thus avoiding oxidation, which could easily occur due to the presence of photolabile aromas.
The grapes are therefore not “peeled” and retain their typicality.
It was introduced in Agro Pontino, in the province of Latina, after extremely positive feedback, the result of long and accurate research. |
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Winemaking and Refinement
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Sauvignon which is usually harvested in the very first days of September, in order to preserve a good acidity level of the grapes, at the same time ensure good ripening and avoid the appearance of an excessive vegetal hint.
After careful soft pressing and a scrupulous selection of the free-run must, alcoholic fermentation is induced very quickly, in order to preserve all the typical aromatic characteristics of the vine.
Once this phase is completed, the temperature of the new wine is reduced to around 8° C to avoid the start of malolactic fermentation.
The necessary racking and bottling follow, scheduled for January/February.
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