|Composition of the land
||Eocene marls and sandstones created by seabed uplifting 50 million years ago and partly well-drained alluvial soils rich in stones and sand.
||By hand, beginning in mid August until the first ten days in September.
||A small portion, about 15%, of the pressed product benefits from a brief, cold temperature maceration away from air drafts. The must obtained from the soft pressing of the grapes is left to rest for 24-48 hours. Subsequently, on clear must, alcoholic fermentation is allowed to take place in steel vats at 18 °C for 15 days.
||4 months on noble lees often kept in suspension.
||Excellent with white and green asparagus dishes, the wine is also ideal with fish and vegetable tempura.
||Price Attems Sauvignon 2018 € 9.89