Sauvignon "BLANC FUMAT" DOC COLLAVINI
| Points sommelier | 90/100 | 2025 |
| 4 Grappoli AIS |
|
2018 |
| 3 viti Vitae AIS |
|
2018 |
| Cave | COLLAVINI |
| Dénomination | Collio DOC |
| Millesime | 2023 |
| Cépages | 100% Sauvignon |
| Degré alcoolique | 12,50% |
| Cl | 75cl |
| Sulfites | Contient des sulfites |
| Code ICQRF | UD/684 |
| Siège de la Cave | Eugenio Collavini Viticoltori - Corno di Rossazzo (UD) - Via Ribolla Gialla, 2 |
| Bottle size | Standard bottle |
| Combination | Warm fish appetizers, Steamed fish Hors d'oeuvres, Aperitif, Grilled Fish, Spaghetti with clams, Sushi-sashimi, Fresh cheese, Baked sea bream |
| Region | Friuli Venezia Giulia (Italy) |
| Style | Light and fresh |
| Wine list | Sauvignon |
Vinification of fine grapes of Sauvignon Blanc. The origin of the vines is that of the territory of San Floriano del Collio, Cormôns and Gorizia, in the protected business area. The harvest takes place in September. The vinification develops in a classic way, with cold maceration of the grapes for a whole night. The subsequent fermentation in steel at a strictly controlled temperature lasts about two weeks. It follows the aging on the fine lees until complete maturation.
Characteristics of this Sauvignon Doc
The organoleptic analysis of this wine shows an aspect of pale straw yellow color with greenish reflections. The bouquet is decidedly varietal and mineral, never sickly; it recalls the yellow pepper leaf, sage and melon. The taste in the mouth appears fresh, full, decidedly aromatic and persistent.
Serving suggestions tasting this white wine
The ideal wine for fish appetizers in general, fish dishes and especially shellfish, both boiled and grilled. Risottos and herbal soups. The optimal serving temperature is 10ºC.
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