White meats including Chicken, Pork Chop and Turkey.
Fish including Tilapia, Sea Bass, Perch, Sole, Haddock, Trout, Cod, Redfish, Halibut, Snapper, Mussels, Crab, Lobster, and Clams.
Look for softer more briny and sour cheeses like Goat’s milk cheese, Yogurt, and Crème fraîche.
Sauté green veggies or mix vegetables in more fatty vegetarian dishes so that the acidity of the wine shines through. Here are some example dishes for inspiration: Asparagus quiche, cucumber dill yogurt salad, green hummus, white bean casserole with zucchini and white lasagna.
SAUVIGNON , IGT VENEZIA GIULIA
Alc. 13 % by vol.
The whole berries are pressed gently in a pneumatic press. After a first racking, the must is transferred to temperature-controlled fermentation still vats. The wine stayed on the lees for all of its life before bottling.
Clarification of the musts made with a new “state of the art” flowtation bio-system.
Bottled under vacuum. It is a vine-bland of SAUVIGNON BLANC and SANCERRE clones.
Pale straw with greenish tints, delicate but very aromatic on the nose with aromas of yellow pepperoni, melon, sage and peach. Taste corresponds to what is perceived by the nose, it is balanced and elegant with fresh acidity followed by an oily mouth feel and a persistent aftertaste of fig syrup and tropical fruity flavors.
Corked with composite DIAM corks or Screwcaps (STELVIN) … your choice !
Serve at 12° C.
(70.000 bottles produced)