The Sauvignon Blanc clusters are harvested at two separate times, generally between October 1 and October 10. In this way the two different sugar levels allow the diversity of the grape’s aromas to shine. All our vineyards, in fact, are poly-clone – that is to say, the same lot is planted with two or more clones of the same vine. In the case of Sauvignon Blanc, we have selected and planted the most aromatic selections. The altitude and the orientation of our vineyards around the Maso contribute to endowing this wine with heightened freshness and aromas.
As soon as they are destemmed, the grapes are kept under press for at least 12 hours at low temperature, before the pressing. Afterwards, the must is decanted and placed to ferment with select yeasts.
Once the fermentation process is completed, the wine is decanted and readied for bottling; the aging in the bottle lasts several months.
Brilliant straw yellow color. The nose is varietal, complex, balanced. On the palate it is savory, good balance between acidity and body, extremely elegant, long finish.
Taste it at a temperature of 12 ° C, ideal for aperitifs, vegetable dishes, savory pies, first courses and fish dishes. Excellent with asparagus.