TENUTA FERNANDA CAPPELLO

In the glass, it shows a golden color due to cold maceration, during which the must remains in contact with the skins for 48 hours at temperatures below 10°C. On the nose, it is extremely elegant and complex: initially, it releases intense aromas of elderflower, sage, tomato leaf, green pepper, and mint. Subsequently, notes of white-fleshed peach, tropical fruit, passion fruit, grapefruit, and osmanthus flower emerge. On the palate, it is smooth and full-bodied, immediately pleasant and enveloping, savory, mineral, and long-lasting. It is seductive for its aromatic softness and expressiveness, with all the aromatic notes perceived on the nose clearly returning on the palate.

Sauvignon Blanc is a very food-friendly wine: excellent with hot and cold fish appetizers, fish tartare and carpaccio, oysters, as well as sushi and sashimi. It pairs well with any first or second course based on shellfish or fish cooked steamed or in salt, and wonderfully with aromatic preparations containing peppers, tomatoes, herbs, and garlic. In Friulian cuisine, it is the ideal match for: asparagus risotto, gnocchi with ricotta and mint, eggs and asparagus, “sclopit” soup, omelets with wild herbs, and mushrooms.