Sauvignon "Pepi" DOC TRAMIN
| Sommelier score | 90/100 | 2025 |
| Winery | TRAMIN |
| Denomination | Sauvignon Doc |
| Vintage | 2023 |
| Grapes | 100% Sauvignon |
| Alcohol content | 13,50% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Code ICQRF | BZ/52 |
| Winery headquarter | TRAMIN - Termeno sulla Strada del Vino (BZ) - Strada del Vino, 144 |
| Bottle size | Standard bottle |
| Combination | Medium-aged cheeses, Fresh cheese, Steamed fish Hors d'oeuvres, Mussels, Spaghetti with clams, Mixed fried fish, Tartare-fish carpaccio, Baked sea bream |
| Region | Trentino-Alto Adige (Italy) |
| Style | Medium-bodied and fragrant |
| Wine list | Sauvignon |
The white wine "Pepi" Sauvignon of the Tramin Winery is honored by the DOC certification of the company. The certification is the Südtirol–Alto Adige DOC produced with 100% local Sauvignon grapes. All the Pepi Sauvignon vineyards are located in both the sides of an hill. They take advantage of the sun light in different ways and times. On the west side the sun light warms from the very early hours in the morning on the contrary in the east side the sun lights warms during the afternoon up to the sunset. Both the vineyards are located at 450 meters above the sea level on calcareous soils quite pebbly and clay. The Pepi name born from the union of the two names of these zones: at west Penon and at east Pinzon. The profit is 55 hectoliters per hectare. After the harvest the grapes are softly pressed and it takes place a long contact on the yeasts for 8 months in big oak barrels without the malolactic fermentation.
Characteristics of the Sauvignon "Pepi" DOC
The Pepi Sauvignon DOC Tramin has a straw yellow color with green young reflections. Its scent is remarkably floral with starting sensation of elder and nettle which evolve in more exotic aromas such as the mango and papaya in addition to peach and gooseberry. It is surprising for its freshness and sapid taste.
Suggested pairings with this Sauvignon of the Tramin winery
This Sauvignon DOC is a perfect wine with first courses or with fish and white light spiced meats or with asparagus. It has to be served high and wide.
