The palate is dry and flavoursome with great backbone and length, offering hints of sweet peppers alternating with figs. It is a perfect accompaniment to starters, particularly cream, velouté and onion soups, as well as soufflés, vegetable terrines and elaborate fish dishes.
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VARIETY: Sauvignon is a world-famous grape from the Bordeaux area of France. The etymology hints at a wild (“sauvage”) plant from the woods, which were probably Sauvignon’s original habitat. The variety has been grown in Sella&Mosca’s experimental vineyards since the early years of this century.
PRODUCTION AREA: Alghero, Tenute Sella&Mosca, vineyards in the south-west Libeccio quadrant on 12 hectares of warm, sandy soil formed by the breakdown of extensive banks of ancient sandstone.
HARVEST PERIOD: In early September, when the varietal typicality of the fruit is adjudged to have reached its peak, and before its subsequent decline has begun.
WINEMAKING: The grapes picked in the coolest hours of the day are left in contact with the skins at low temperatures for about 12 hours after soft-crushing. The must from soft pressing in pneumatic presses is allowed to settle at low temperature and alcoholic fermentation, at a temperature of 15°C, continues for more than two weeks.
APPEARANCE: Lemon yellow with faint flashes of green that gradually shade into lustrous gold over time.
NOSE: Deep, sustained, intense and complex, revealing the variety’s exceptional personality in the hints of figs, bell peppers and aromatics contributed by unhurried fermentation at low temperatures.
PALATE: Dry, sumptuous and impressively sinewy, with character and a long-lingering sweet note of peppers layered over fig-like sensations.
ALCOHOL CONTENT: 12,5% vol.
ACIDITY LEVEL: 5,5 g/l.
SERVE: At a temperature of 12°C.
FOOD MATCHINGS: With soups, especially creams, veloutés and onion soups, soufflés, vegetable terrines and elaborate fish-based dishes.
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