Abbazia di Novacella
Sauvignon 2025
| Denomination | DOC Alto Adige Sauvignon |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Sauvignon |
| Aging | 6 months in stainless steel tanks |
Description
What kind of wine is it
Abbazia di Novacella Sauvignon is a still white wine that is semi-aromatic, a pure expression of the Sauvignon grape grown in South Tyrol. In the glass, it appears a pale yellow colour with bright greenish highlights. On the nose, it is precise and varietal, with notes of elderflower, blackcurrant and a slight vegetal hint of pepper. On the palate, it is lively and fragrant, offering a persistent aftertaste and a sip of great clarity.
Where does it come from
The grapes come from South Tyrol, from the sunny slopes of the Marklhof farm in Cornaiano and from valley floor areas. The vines are trained using the Guyot system at around four hundred and twenty metres above sea level, facing south and south-west. The breezy climate and gravelly and sandy soils of morainic origin favour optimal plant development, giving the wine a fresh drinkability and a distinct aromatic component.
How is it produced
After harvesting, the bunches undergo fermentation in stainless steel at a controlled temperature. The maturation process continues for six months in the same tanks, preserving the integrity of the aromas and the gustatory tension. Thanks to a low residual sugar content and balanced acidity, the sip is linear and dynamic, with an evolutionary potential estimated between three and five years.
History and Curiosities
Founded in 1142, the Abbey of Novacella preserves a centuries-old monastic tradition that enriches the Sauvignon 2024. Grown using the Guyot method on the sunny slopes of the Marklhof estate and Cornaiano, the vines take root in particularly suitable moraine soils. Thanks to fermentation with indigenous yeasts, this prestigious white wine releases a lively and aromatic freshness, offering the palate elegant notes of elderflower and an extraordinarily persistent aftertaste.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
03 - 05 years
- Start up year: 1142
- Oenologist: Celestino Lucin
- Bottles produced: 900.000
- Hectares: 100
Also owned by the Abbey is a vineyard located in South Tyrol's main wine-growing area: the Marklhof estate in Cornaiano, on the 'wine road' near Bolzano. The sandy, dry soil and the airy climate of these hills make it possible to obtain excellent red wines, including a characteristic Kalterersee, a very fine Schiava and a very elegant Pinot Noir.
A third Novacella vineyard is located in Bolzano, around the ancient and tiny St. Mary's Monastery. Here, in the dry and very warm climate of the valley floor, a full-bodied dark Lagrein matures, which is particularly suitable for ageing.
In our wine cellar, the grapes from these three vineyards are raised to wines whose distinct character and quality has been rewarded by the loyalty of generations of friends and connoisseurs. Read more
| Name | Abbazia di Novacella Sauvignon 2025 |
|---|---|
| Type | White still semi-aromatic |
| Denomination | Alto Adige DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Sauvignon |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Abbazia di Novacella |
| Story | History and Curiosities Founded in 1142, the Abbey of Novacella preserves a centuries-old monastic tradition that enriches the Sauvignon 2024. Grown using the Guyot method on the sunny slopes of the Marklhof estate and Cornaiano, the vines take root in particularly suitable moraine soils. Thanks to fermentation with indigenous yeasts, this prestigious white wine releases a lively and aromatic freshness, offering the palate elegant notes of elderflower and an extraordinarily persistent aftertaste. |
| Origin | Cornaiano, Appiano (Bolzano) |
| Soil composition | Silty sandy gravel of morainic origin |
| Cultivation system | Guyot |
| Plants per hectare | 6,000 |
| Yield per hectare | 5,500 kg/hectare |
| Harvest | Mid-September |
| Fermentation temperature | Circa 20 °C |
| Production technique | Natural yeasts (indigenous) |
| Wine making | Vinification and maturation in stainless steel; fermentation with natural (indigenous) yeasts at around 20°C; ageing for 6 months in stainless steel tanks. |
| Aging | 6 months in stainless steel tanks |
| Total acidity | 6.0 gr/L |
| Residual sugar | 2.0 gr/L |
| Allergens | Contains sulphites |