"BRAIDA SANTA CECILIA" SAUVIGNON DOC
Pale yellow with intense aroma of sage, yellow pepper, tropical fruits. Aromatic and long on the palate, good acidity, slightly dry, an historic wine of real character.
Classification: D.O.C. Friuli Grave
Grape Variety: Sauvignon 100% R3 clone
Provenance: Cantina San Martino Vineyards, San Martino al Tagliamento
Soil: Gravely of alluvial foothill origin, typical of the land named "Grave del Friuli".
Training System: Guyot
Acidity: 6.1 g/l
Sugars: 3.5 g/l
Alcohol: 13.00%
Clean dry Extract: 21 g/l
Harvesting period: Third week of September.
Vinification: the must extracted through gentle pressing is separated from the skins before the fermentation begins. The fermentation is done at controlled temperature to favor the extraction of colors, of taste and growth and preservation of the Pairs with: aperitif but also well suited for ham hors d’oeuvre,quality seafood such as: spiny lobster, lobate, prawn, salmon, sauced fish, delicate and creamy soups.
Serving temperature: 10 C; 50 F.
Grape Variety: Sauvignon 100% R3 clone
Provenance: Cantina San Martino Vineyards, San Martino al Tagliamento
Soil: Gravely of alluvial foothill origin, typical of the land named "Grave del Friuli".
Training System: Guyot
Acidity: 6.1 g/l
Sugars: 3.5 g/l
Alcohol: 13.00%
Clean dry Extract: 21 g/l
Harvesting period: Third week of September.
Vinification: the must extracted through gentle pressing is separated from the skins before the fermentation begins. The fermentation is done at controlled temperature to favor the extraction of colors, of taste and growth and preservation of the Pairs with: aperitif but also well suited for ham hors d’oeuvre,quality seafood such as: spiny lobster, lobate, prawn, salmon, sauced fish, delicate and creamy soups.
Serving temperature: 10 C; 50 F.