Our skin-macerated white. First vintage 2019.
Sauvignon 100%, from the vineyards of Val Liona. Manual harvest in mid-September, direct destemming into 750-litre terracotta amphorae.
Skin maceration for 3 to 5 days. Then separation of the must from the skins. Fermentation completed partly in amphora, partly in a small steel tank. Spontaneous, without selected yeasts. Everything done by hand.
Once fermentation is complete, the wine rests for one month in steel. Then it returns to amphora or concrete until bottling.
Dry white, slightly amber, with structure. A Sauvignon of terroir more than of varietal, strongly characterised and with pronounced minerality.
Harvest Balù:
Carried out by hand in mid-September in plastic crates of approximately 15 kg.
Winemaking Balù:
The grapes are destemmed directly into 750-litre clay amphorae where they ferment on the skins for 3 to 5 days. Once the must is separated from the skins, fermentation is completed in amphora or steel tanks.
Fermentation without the use of selected yeasts. All winemaking operations carried out by hand, including racking, almost all done by gravity.
Ageing Balù:
At the end of fermentation the wine was placed in steel tanks and subsequently returned to amphora or concrete tanks until bottling.
Dry, slightly amber, structured, complex white wine.
The typical aromatic profile of Sauvignon is restrained. Pronounced minerality, balsamic hints, yellow fruit.
Skin maceration imparts colour, structure and tannicity. The very warm and dry vintage gives us depth, sapidity and complexity.
Appearance: Amber yellow, almost golden
Nose: Minerality, yellow fruit, balsamic hints, restrained note of hay and helichrysum.
Palate: Sapid, structured, good persistence
The amber colour should not come as a surprise. It is the result of maceration. The skins release colour and tannins. The wine gains body.
This is not a light aperitif white. It is a table white, to be paired with dishes that have structure.
Denomination: White Wine IGT Veneto |
Grape variety: Sauvignon 100% |
Vintage: 2022 |
First vintage of production: 2019 |
Origin of the grapes: |
Estate vineyards in Val Liona (VI), Colli Berici. |
Production area: Località Giacomelli, Val Liona |
Exposure: South-west |
Altitude: 180-200 m a.s.l. |
Soil: Calcareous-ferrous |
Planting density: 4,200 vines/Ha |
Average vine age: 20 years |
Training system: Guyot |
Yield per hectare: Approximately 30 q/Ha |
Vineyard: Certified organic |
Treatments: Coverage products based on sulphur and copper only |
Grass control: Mechanical operations (soil mounding/demounding, inter-row blade, grass mulching) |
Skin maceration for whites is an ancient practice, brought back into fashion in recent years with the natural wine movement.
In our case, 3 to 5 days of maceration allow us to extract from the skins the substances that give structure and complexity, without exceeding in tannicity.
The amphora keeps the wine at a stable temperature and allows slow oxygenation. The result is a white that can age and evolve for many years in bottle.
