||White still semi-aromatic
||Voglar is the old name of the area where the vineyard of the property is located. It comes from the Trentino dialectical expression “fogolar” meaning “fire place”. Originally, the vineyard was planted to Schiava, a local red variety, but from 1988 to 1991 it was entirely replaced with Sauvignon Blanc. My studies of both this site and the grape variety led to the conclusion that exposition, elevation and the high content of limestone in the soil of this vineyard constitute excellent conditions for Sauvignon blanc.
||Altitude: 500-600 m. a.s.l.
|Composition of the land
||Sandy soil, rich in calcareous substance of dolomitic origin.
||Middle to end of September.
||The must fermentation takes place in large acacia wood barrels for approximately 10 days, at 22°C temperature. The wine is then left in the barrels on its lees until May.
||In the first three months the lees are stirred every 10 days. Then, the wine is bottled and stays in the cellar for at least a year before release.
||To combine with fragrant preparations, it is perfect with scallops in leek sauce.
||Price Dipoli Alto Adige Sauvignon Voglar 2016 € 20.50