Sauvignon Colli Orientali del Friuli DOC 2023 - Valentino Butussi

GROUND: Hilly bottom, made up of stratified marls and sandstones depth and surface colluvials HARVEST: Manual, the harvest period is visually evaluated at the achievement of optimal ripening of the grapes, which in this area occurs between the second and third ten days of September. VINIFICATION: After destemming, the crushed grapes are cooled immediately at a temperature of 12°C and left in contact with the skins for 18 -24 hours. In this the ace of time the natural enzymes of the must they allow a release of the aromatic, bound components to the skin, accentuating the structure and the varietal characteristics typical of the grape variety. After this period the must is gently separated from the skins, decanted and fermented at a controlled temperature for about 14 days. AGING: 90% 8 months in steel barrels 10% 8 months in traditional 7HL oak barrels CHARACTERISTICS OF THE WINE: Straw yellow in colour, it has an intense aroma of green pepper, tomato leaves, passion fruit and peach . It's wine from fresh, lively, harmonious and velvety flavour. Accompanies creams and soups, it marries beautifully with dishes based on asparagus and egg. Great shellfish wine: scampi, lobsters, crabs, etc. SERVING TEMPERATURE: 10 – 12° C VINEYARD: 100% sauvignon YEAR OF PLANTATION: 1985-1990 VINES/HECTARE: 4200 YIELD PER HECTARE: 60 HL / ha TRAINING SYSTEM: cappuccina ANALYTICAL DATA TOTAL ACIDITY: g/l 5.21 SUGAR: g/l 0.40 TOTAL ALCOHOL: Vol 13.53 DRY EXTRACT g/l 17.90 TOTAL SULFITES mg/l 87.00 sulphite limit in Organic: 150.00 mg/l sulphite limit in Biodynamics mg/l 90.00