Planted in the clay-schist and sand soils, with low production potential, the Vicentino’s grapes bear their best attributes. The low productivity imposed by the soil enhances the quality of the grapes, promoting an optimum mix of organic acids, sugars and phenolic compounds. The achievement of this balance between quality and quantity, together with the mild climate allows to aim for excellency.
Fermentation in stainless steel vats, at a controlled temperature of 14°C. Aging on the lees of fermentation for 6 months, followed by 3 months of rest in bottle before being marketed.
The wine that most mirrors the perfect symbiosis between the ocean, the soil and the vineyards is the Vicentino Sauvignon Blanc. In this white wine, the proximity to the Atlantic Ocean is reflected in association with the typical characteristics of the variety, displaying light balanced tropical fruit notes combined with a fresh acidity. These sensations persist on the palate, providing a smooth and engaging taste.
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