| Origin |
Cividale del Friuli (UD). |
| Climate |
Altitude: 120-180 m. a.s.l. Exposition: South, Southeast, Northeast. |
| Soil composition |
Calcareous marl (ponca) with mixed rock and clay. |
| Harvest |
1-10 September, by hand in small casettes. |
| Vinification |
They fruit is then destemmed and the must is cooled to 4-5°C/39-41°F for a cold soak of 8-12 hours. The skins are then pressed lightly in a pneumatic press. After 12-24 hours of settling, the must is decanted and inoculated with selected yeasts. Fermentation takes place in stainless-steel tanks at maximum 18°C / 64°F for 15-20 days, until dry. |
| Ageing |
On the fine lees with periodic batonnage for 7 months, allowing the wine to develop natural anti-oxidants. After clarification and filtering, Sauvignon is bottled and then left to rest for 30 days before release. |
| Pairing |
Pairs very well with international cuisine (Mexican, Korean, Indian in particular), as well as sushi and sashimi, unusual seafood dishes (cruditées, fish tartare, various crustaceans and shellfish), anything with asparagus or mushrooms, white meats and vegetable soups. Enjoyed in its true essence, however, it remains one of the best white wines for a refreshing and aromatic aperitif. |
| On offer |
Price Bastianich Sauvignon Blanc Vini Orsone 2022 € 13.70
ex VAT
|