Sauvignon -Tenuta Fernanda Cappello

Sauvignon

TENUTA FERNANDA CAPPELLO

Alc.

12,5%

ml.

0,75

Sauvignon Blanc grapes originate in southwestern France, particularly in the Loire and Bordeaux regions, and they are also a component of the famous dessert wine Sauternes-Barsac. Its name derives from the French words “sauvage” (wild) and “blanc” (white), referring to its origins as a native white grape variety. Today, it is one of the most widely grown wines in the world, cultivated in France, Chile, Australia, New Zealand, Canada, South Africa, Italy, and California. Depending on the type of soil and varying climatic conditions, it produces wines with perceptibly different organoleptic characteristics.

REQUEST INFORMATION

Plant density:
4.00 ceppi/ha

Golden

Production:
120 q/ha

Serving temperature:
10°-12° C

Training system
Guyot

Intense aromas of elderflower, sage, tomato leaf, green pepper, and mint

Tasting notes

In the glass, it displays 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. This is followed by notes of white-fleshed peach, tropical fruit, passion fruit, grapefruit, and fragrant osmanthus blossom. On the palate, it is soft and full-bodied, immediately pleasant and enveloping, savory, mineral, and long-lasting. It is captivating for its aromatic smoothness and expressiveness, with all the aromatic notes perceived on the nose returning on the palate.

Pairings

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 magnificently with aromatic dishes containing peppers, tomatoes, herbs, and garlic. In Friulian cuisine, it is the ideal pairing for asparagus risotto, gnocchi with ricotta and mint, eggs and asparagus, “sclopit” soup, herb omelets, and mushrooms.