Sauvignon Pàjze Collio DOC - 2023
This Sauvignon Blanc is a remarkable expression of the terroir, hailing from a hilly terrain characterized by stratified marl and sandstone soils.
Hand-harvested by the second decade of September, the grapes undergo meticulous vinification processes. After de-stemming and crushing, there's a 12-hour maceration on the skins at a temperature of 15°C. The must is then subjected to a soft pressing and cleaning by setting, followed by an 8-10 day alcoholic fermentation at a controlled temperature of 16-18°C. The wine ages on fine lees 'sur lie' in steel vats with periodic batonnage for at least four to five months.
Straw yellow color with a light greenish tinge. The bouquet is intense and persistent, featuring notes of tropical fruits, pineapple, pepper, tomato leaves, sage, and mint. On the palate, the wine is very well-structured, offering a dry, perky, warm, velvety, and fruity profile.
This Sauvignon Blanc is a remarkable expression of the terroir, hailing from a hilly terrain characterized by stratified marl and sandstone soils.
Hand-harvested by the second decade of September, the grapes undergo meticulous vinification processes. After de-stemming and crushing, there's a 12-hour maceration on the skins at a temperature of 15°C. The must is then subjected to a soft pressing and cleaning by setting, followed by an 8-10 day alcoholic fermentation at a controlled temperature of 16-18°C. The wine ages on fine lees 'sur lie' in steel vats with periodic batonnage for at least four to five months.
Straw yellow color with a light greenish tinge. The bouquet is intense and persistent, featuring notes of tropical fruits, pineapple, pepper, tomato leaves, sage, and mint. On the palate, the wine is very well-structured, offering a dry, perky, warm, velvety, and fruity profile.
This Sauvignon Blanc is a remarkable expression of the terroir, hailing from a hilly terrain characterized by stratified marl and sandstone soils.
Hand-harvested by the second decade of September, the grapes undergo meticulous vinification processes. After de-stemming and crushing, there's a 12-hour maceration on the skins at a temperature of 15°C. The must is then subjected to a soft pressing and cleaning by setting, followed by an 8-10 day alcoholic fermentation at a controlled temperature of 16-18°C. The wine ages on fine lees 'sur lie' in steel vats with periodic batonnage for at least four to five months.
Straw yellow color with a light greenish tinge. The bouquet is intense and persistent, featuring notes of tropical fruits, pineapple, pepper, tomato leaves, sage, and mint. On the palate, the wine is very well-structured, offering a dry, perky, warm, velvety, and fruity profile.
