| Grape variety |
Sauvignon |
| Synonyms |
bordeaux bianco |
| Grape colour |
White grape |
| Aromas |
Aromatised |
| Variety |
Allochthonous |
| Vigour |
Good |
| Ripening |
Last decade of September. |
| Productivity |
Good and constant. |
| Areas of cultivation |
It is diffused a little everywhere in the world, and also in our country is used in several areas, especially in Veneto, Friuli-Venezia Giulia, Emilia, Lombardy, South Tyrol and, recently, also in the central-southern regions. |
| History |
Sauvignon is a vine of French origin, and its cradle is precisely bordolese, particularly the Sauterne area, where together with the Semillon and the Muscadelle comes into the composition of the famous botrytised wine. Its name comes from "sauvage" (wild), so etymology would correspond to that of our Lambruschi (from Latin "vitis lambrusca", or wild), with which there is some distant affinity. There are at least two biotypes, the small or yellow Sauvignon and the thicker or greenest Sauvignon, less common and corresponding to Sauvignonasse, similar to the Friulano. |
| Ampelographic features |
Leaf: medium, rounded, trilobated (sometimes pentalobata); Petiole breast open to U with leaf lying (and closed in leaf in natural position); Shallow side breasts; Corner at the top of the median lobe, obtuse; Little lobed lobes, folded flap with wavy edges, intense green top, a bit bollosa; Bottom, light green, pubescent, with flamboyant and green ribs; Dull, mucronate, coarse teeth. Bunch: Less than medium, cylindrical, winged, compact, short peduncle, thin, half-legged; Short pedicels, warty; Medium brush, yellowish green. Acini: medium, subrotus; Golden green peel, dotted, thick, tough; Slightly thick, medium-juicy flesh, slightly sweet aroma. |
| Characteristics of the wine obtained from this grape variety |
The color of the wine obtained from the sauvignon is of straw yellow color with vibrant green-gold nuances. The scent is very intense, vegetable and fruity, with nuts, tomato leaf and grapefruit. The taste expresses great freshness and sapidity, good texture and pseudo-caloric feelings, with elegant and persistent vegetable feelings. |
| Notes |
Resistance to diseases and other adversities: normal, but somewhat sensitive to grape rotting. |