Description
Sauvignon is an important grape variety of French origin, originating in the Loire Valley, whose name derives from the word “savage”, i.e. wild. Introduced into Friuli Venezia Giulia during the Habsburg domination in the 1880s, it has become a wine of authentic Friulian tradition. As far back as 1891, it was said that the Sauvignon Blanc grown in sandstone-marl soils (ponca) had “A robust vegetation and a mediocre, but constant and regular production (...) When drunk, it showed a fineness of flavor and fragrance and an ensemble so harmonious and at the same time generous and distinct, that it was classified as the first white wine of our province.”
Details

Perfume

Color

Taste
Serve at:
12 - 14 °C.
Longevity:
03 - 05 years

Pairings
- Start up year: 2015
- Oenologist: Luca Sirch
- Bottles produced: 650.000
- Hectares: 100
Sirch has invested in land, people and facilities and today cultivates its vineyards in three different locations in the Friuli Colli Orientali DOC region: Cividale del Friuli, Orsaria and Cladrecis. From here, it exports to many European countries and even reaching the United States of America thanks to Terlato Wines, a worldwide reality in wine distribution, which has chosen our company for its Terlato Vineyards label. SIRCH: the experience that comes from manual skills in the vineyard and in the cellar! A solid path of growth, which owes its fortune to the wise balance between contemporary vision and loyalty to its historical and natural roots. These are the values of tradition guiding SIRCH on this delicate path Read more


Name | Sirch Sauvignon 2023 |
---|---|
Type | White still |
Denomination | Colli Orientali del Friuli DOC |
Vintage | 2023 |
Size | 0,75 l |
Alcohol content | 13.0% by volume |
Grape varieties | 100% Sauvignon |
Country | Italy |
Region | Friuli-Venezia Giulia |
Vendor | Sirch Azienda Agricola |
Soil composition | Marl and sandstone of Eocene age. |
Cultivation system | Guyot |
Harvest | First week in September. By hand and mechanical harvest. |
Fermentation temperature | 16/18 °C |
Wine making | The grape is de-steemed and gently pressed. The must obtained undergoes static decanting at low temperature, before starting fermentation in stainless steel tanks at controlled temperature of 16/18 °C. |
Aging | At the end of fermentation, the wine rests in the same tanks on f ine lees for 6 months with frequent bâtonnage. The wine then is bottled and left to rests in the cellar before releasing for sale. |
Allergens | Contains sulphites |