Sauvignon

For over 40 years, the Azienda Agricola Russolo has been producing wines from a fantastic area, that of San Quirino, in the upper Western Friuli, in close proximity to the Pordenone Dolomites. It all began at the end of the 19th century when Giovanni Russolo made himself known as a wine producer in the Pordenone area, and, advancing by generations and writing the stories of Italian enology, the company took shape in 1974 with Iginio and his wife Sonia who bought vineyards San Quirino. Today, with the support of Antonella and Rino, the company faces new challenges, with a microclimate influenced by an accentuated temperature range, here are produced regional autochthonous wines, elegant, clearly aromatic, with extreme organoleptic cleanliness and good gustatory harmony.

Sauvignon Russolo comes from Sauvignon grapes from the vineyard located in San Quirino on flat alluvial sedimentary soil of dolomitic limestone nature, with north-west and south-east exposure. From a density of 4,500 plants / hectare with an average planting size, the grapes are grown in Cappuccina. The vineyard, located 98 meters above sea level, is harvested in the first ten days of September. A soft pressing of the grapes (0.20 Atm) with vacuum presses, obtains clean musts by static decantation. Following the innoculation of selected yeasts, fermentation starts at a controlled temperature (18-20 ° C) with continuous management of the fermentation dynamics, finally, an aging on the noble lees until bottling.

Sauvignon Russolo has a not too intense straw yellow color. On the nose an important, typical aroma, reminiscent of yellow flowers, sage, mint, pepper or tomato leaf; at the right maturity, there are also notes of fruit such as peach and apricot. On the palate it is a wine with good structure and acidity.

Production area: Friuli-Venezia Giulia

Vintage: 2020

Alcohol: 12.5%

Capacity: 75 cl

Winery: Russolo

Grape variety: Sauvignon Blanc

Denomination: Venezia Giulia IGT

Recommended pairings: Sauvignon Russolo is an aperitif wine and to be paired with spicy first courses, creams and soups, medium-aged cheeses.

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