Sauvignon Blanc "Vini Orsone" DOC Bastianich
Sommelier score | 90/100 | 2024 |
2 Bicchieri gambero rosso | ||
3 Grappoli AIS |
Winery | Bastianich |
Denomination | Sauvignon Doc |
Vintage | 2023 |
Grapes | 100% Sauvignon Blanc |
Alcohol content | 12,50% |
Cl | 75cl |
Sulfites | Contains sulphites |
Code ICQRF | UD 6664 |
Winery headquarter | Bastianich - Cividale del Friuli (UD) - Via Darnazzacco, 44/2 |
Bottle size | Standard bottle |
Combination | Soups, Ravioli pasta with pumpkin, Sushi-sashimi, Steamed fish Hors d'oeuvres, Stuffed squids, Pasta with sardines, Risotto with seafood, Smoked Fish appetizers |
Region | Friuli Venezia Giulia (Italy) |
Style | Medium-bodied and fragrant |
Wine list | Sauvignon |
This is the best production made by the Bastianich winery by using the Sauvignon Blanc grapes. A relevant help comes from the weather conditions of the Friuli hills which are perfect for the cultivation of these grapes which are aromatic and complex. Locally it is called the “secret weapon” because it can compete at high level with the great traditional French wines. It is fresh, dry, with a clear aromatic flavor of the Sauvignon. It is full and round, out of the common with a persistent and pleasant aftertaste. This wine is produced with 100% Sauvignon Blanc grapes. The wine making process takes place in stainless steel tanks and late the 50% of the product passes through the malolactic fermentation under temperature control. The refinement is on lees for 6 months with weekly bâtonnage.
Characteristics of the Sauvignon Blanc DOC wine
This wine expresses at its best both the local tradition than the young company. There are some marked grapefruit, herbs and gooseberry aromas. It is fresh and elegant, with a good acidity and a refreshing and persistent aftertaste which is never slightly sour or grassy.
Suggested pairings with the Sauvignon Blanc Bastianich
It is perfect with raw or steamer fish starters and with spicy fish courses or fish salads. It is perfect with vegetables especially if flavored with olive oil and parsley, with risotto with asparagus and with local light courses. It has to be served 12°C in a Renano wine glass.