Region: Venezia Giulia, Italy
Varietal: Sauvignon Blanc (known as Sauvignon in this region)
Tasting Notes: A light golden yellow color, this wine has a bouquet of great depth and personality, showcasing notes of sage, white flowers, citrus, salinity, and pepper. The taste is dry and highly mineral-driven, with a lively yet light, textural mouthfeel derived from forty days of skin contact during the winemaking process. Skin contact is traditional for white wines in this region, and we are in awe of the softness it brings to this wine.
Pairing: This Sauvignon is meant for seafood, and white meat dishes alike. Think pork chops braised in sweet onions and raisins, or crab risotto with tarragon, sweet corn, and cherry tomatoes. Vegetarian? Try all the bright green vegetables. Peas, asparagus, artichoke, and zucchini. This fast but delicious pasta showcases the flavors of fresh fava beans and peas, and Il Carpino washes down the fresh spring flavors pleasingly. Cacio e Pepe with Peas and Favas by Melissa Clark.
About the estate…
“ We are located in San Floriano del Collio, a village on the border with the neighboring country of Slovenia, one with a soil which is particularly suited to the cultivation of the vine. Our estate began operating with its first labels and with its own name in 1987, a time when my father-in-law Silvio, later deceased, was still with me. Now I am aided and assisted by my wife Anna and by my children Naike and Manuel. But the real first step came in 1970 when Silvio left his work as a fruit and vegetable wholesaler in order to dedicate himself to working the countryside. He purchased a few acres of land and began to ferment the grapes he cultivated and sell the wine in bulk. I worked with him in my spare time, the moments available to follow the production of the wine, but eventually, like him, left my former work as an automobile repairman specializing in electrical work. Bit by bit we acquired other vineyard parcels and by now have pieced together more than 40 acres (17 hectares) of vineyard land, over 35 which we own and another 5 which we lease.
The family-style operation of our estate, something we are extremely proud of, allows us to control each and every phase of the winemaking cycle from the fermentation to the marketing of the wines. We consider ourselves cultivators of the soil and this, at this particular moment in time, is a heavy responsibility in that we must be interpreters of the essence of our territory and, at the same time, it’s custodians.” -winemaker
