Lutea Sauvignon Blanc 2023

IGT Dolomiti

Lutea Sauvignon Blanc IGT - Vigneti delle Dolomiti comes from a vineyard cultivated in Spormaggiore and Vigo di Ton in Trentino - IT - and is the result of the belief that each territory is distinct because it is endowed with a particular terroir. The intrinsic characteristics of the soil and the distinctiveness of the climate guarantee the production of wines of particular intensity and elegance.
C: straw yellow with greenish hues
N: distinct aromatic notes of tomato leaf, elderflower, lime, hawthorn, passion fruit and sage.
B: confirms the complexity found on the nose with the addition of a very pleasant savory note accompanied by white peach, green apple and nettle. Excellent citrus finish and decisively persistent.
Shines as an aperitif or with seafood, especially oysters.  It also pairs well with  asparagus, and legume and vegetable soups.

25.00 €

incl. VAT

CAPSULA: C/ALU 90 - ALLUMINIO / BOTTIGLIA: GL71 - VETRO / TAPPO: FOR51 - SUGHERO
RACCOLTA DIFFERENZIATA: VERIFICA LE DISPOSIZIONI DEL TUO COMUNE

Description: Sauvignon Blanc - Vigneti delle Dolomiti IGT -
Varietal: Sauvignon Blanc 100%
Wine type: Dry white wine
Terroir: Spormaggiore and Vigo di Ton - Val di Non - Trentino - Italia
Elevation: 450-475 mt. slm, mid hills
Cru' and Vineyard name: Fontanelle, Pianta Alta
Soil type: clay
Training method: single guyot
Exposition - row orientation: West - ritocchino
Year of planting: 2006-2009
Spacing and Plant density: 1,80 x 0,70 mt. - 7500 plants per hectare
Vineyard size - age of the vines: 1,20 ha - 10 - 15 years
Culivation method and defense: certified organic
Harvest method: grape selection and manual harvest in small crates at the end of September
Yield per hectare and per plant: 90 q.li/ha - 60 h.li/ha, 1,20 kg/plant
Destemming and Pressing: destemming
Maceratioin: cold  maceration for 10-15 hours
Pressing: soft and delicate
Duration and Temperature of fermentation: 15-20 gg. a 16 degree C. in stainless steel tank
Yeast: selected
Malolactic fermentation: none
Aging: on the lees for 6 months in stainless steel tank 
Refinement in the bottle: 2 - 4 months
Filtration and bottling: February - March
Bottle production: 5000
First harvest and year produced: 2013 - all vintages have been produced

Technical sheet (201.76 KB)
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