Picol Sauvignon Doc Friuli Isonzo 2017

Picol Sauvignon Doc Friuli Isonzo 2017

EyeGolden yellow
NoseIntense nose, with hints of almond and fruit
Mouth Broad,sapid, well balanced and fresh taste
Serving Temp.10-12°
PairingsFish-based preparations,fresh cheese and white meats
In stock
SKU
EDI01167
€26.40
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Type Bianchi
Appellation N/A
Grape Sauvignon Blanc
Grape details N/A
Region Friuli Venezia-Giulia (IT)
Place of Production N/A
Alcholic Grade 14.8%
Wine bottle size 0,75 L Standard
Organic wine No
Biodynamic wine N/A
Production year 2017
Awards N/A
Details

The selections are produced with the grapes of our “historic” vineyards, vinified separately according to the variety and the vineyard of origin. Fermentation and maturation takes place in 500-liter French oak barrels (tonneau) to increase their aromatic breadth without changing their original characteristics.

Sauvignon Blanc is an international grape variety grown in many areas of the world. The two schools (areas) of reference are French; the Loire valley which produces particularly aromatic, sapid and mineral Sauvignon and the Bordeaux area which vinifies this vine often blended with Semillon giving it structure and body. In both cases, elegance and finesse are characteristic only of the best wines.

The right bank of the Isonzo, with its warm and stony soils, decisive for a superior structure, and a climate favored in the thermal shock by the Balkan ventilation and Mediterranean influences due to its proximity to the sea, is a site of great potential to follow what can be called "the Friulian way to Sauvignon Blanc".

The fruity enveloping of the warmer vintages is replaced, in this case, by a rigorous style typical of more northern climates. Try to imagine a tapered and crystalline monolith.

For the whole meal, perfect to accompany rich fish-based dishes and fresh cheeses.

Our goal is to make ever better wines and our job is to create the conditions for this to happen. We hope that in tasting and offering these wines you will experience the same pleasure we do in producing them.

Alvaro Pecorari

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