|Composition of the land
||Loamy, chalky gravel with porphyry and weathered granite.
||Extremely prolonged pressing of the grapes in their entirety, spontaneous fermentation of the unfiltered juice in the large casks (500 l).
||10 months maturing in the wood on fine lees with bâtonnage.
||This wine is paired well with asparagus, onion soup, escargot, and fish dishes, and may also be enjoyed as an aperitif.
||Price Caldaro Quintessenz Sauvignon 2016 € 20.50