Sauvignon

35 years old and doesn’t show it:
a super cru that is absolutely unique
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Average vineyard age: 35 years

Vine training system: guyot

Harvesting period: Sepember

Harvest: by hand

Area of Production: Cormòns (GO)

The grapes are destemmed and undergo cold maceration using the Ganimede method. This process allows for a delicate extraction

of the noble compounds of the grapes, using fermentation gases to constantly agitate the mass of marc and skins within the fermenter

. Dynamic skin maceration takes places in an environment that is saturated with carbon dioxide thus protected from any oxidation and bacterial proliferation. Fermentation takes place at a controlled temperature of 18°C. The wine is then racked part into stainless steel tanks and part in 500-liter

tonneau barrels. It spends a few months on the lees and then it is bottled.

Upfront, silky, balsamic. Golden yellow in color it displays a layered nose that ranges from warm notes of custard to more refreshing and aromatic aromas. In the mouth it dazzles with its pronounced sapidity and mineral edge, which it balances with its great complexity and backbone.

It nicely complements all tomato sauce pastas and risottos, herb frittatas, and crustaceans.

Superb when paired with salt-baked branzino!

SERVING TEMPERATURE: 12°C