Characteristics

Name	DOC Friuli Isonzo
Vines	100% Sauvignon
Typology	White wines
Region	FRIULI VENEZIA GIULIA (Italy)
Alcohol content	12.50%
Bottle format	75 cl
Vineyards	Guyot
Vinification	The grapes are softly pressed to preserve the integrity of the skins and obtain a very delicate pressing of the same. Before fermentation, the must obtained is cold decanted. Fermentation takes place at a controlled temperature of 16/18 °C. After fermentation, the wine is racked off and left to mature on the fine lees until the end of February so that the extracted aromas are well emphasized and well balanced with the structure of the wine.
Refinement
Color	Intense straw yellow.
Perfume	The nose denotes hints of apple, pear and white fruit.
Taste	On the palate it is broad and velvety, with excellent freshness.

Abbinamento

Premio

THE BOATINA

Sauvignon THE BOATINA

€7,50

€9,00 16% OFF

Denominazione

DOC Friuli Isonzo

Vitigni

100% Sauvignon

Tipologia

Vini Bianchi

Regione

FRIULI VENEZIA GIULIA (Italia)

Gradazione Alcolica

12,50%

Formatto Bottiglia

75 cl

Vigneti

Guyot

Vinificazione

Le uve vengono pressate in modo soffice per preservare l’integrità delle bucce e ottenere una pigiatura molto delicata della stessa. Prima della fermentazione, il mosto ottenuto viene decantato a freddo. La fermentazione avviene ad una temperatura controllata di 16/18 °C. Dopo la fermentazione, il vino viene travasato e lasciato maturare sulle fecce fini fino a fine febbraio in modo che gli aromi estratti siano ben enfatizzati e ben bilanciati con la struttura del vino.

Affinamento

Colore

Giallo paglierino intenso.

Profumo

Al naso denota sentori di mela, pera e frutta bianca.

Gusto

Al palato è ampio e vellutato, con un’ottima freschezza.

Description
Abbinamento
Premio

Sauvignon Friuli Isonzo DOC
The Boatine

Characteristics

Name	DOC Friuli Isonzo
Vines	100% Sauvignon
Typology	White wines
Region	FRIULI VENEZIA GIULIA (Italy)
Alcohol content	12.50%
Bottle format	75 cl
Vineyards	Guyot
Vinification	The grapes are softly pressed to preserve the integrity of the skins and obtain a very delicate pressing of the same. Before fermentation, the must obtained is cold decanted. Fermentation takes place at a controlled temperature of 16/18 °C. After fermentation, the wine is racked off and left to mature on the fine lees until the end of February so that the extracted aromas are well emphasized and well balanced with the structure of the wine.
Refinement
Color	Intense straw yellow.
Perfume	The nose denotes hints of apple, pear and white fruit.
Taste	On the palate it is broad and velvety, with excellent freshness.