SAUVIGNON VENETO

Β£0.00

TYPE: Still white wine

GRAPE VARIETY: Sauvignon 100%

ORIGIN: Pramaggiore, our own vinevards

SOIL TYPE: Medium texture, clayer

GROWING METHOD: Cuvot

VINFICATION: White

vinification or grapes through soft pressing.

The resulting must is transterred to steel vats where fermentation IS

completed over 10 days at a controlled temperature of 18-20 Β°C on

caretully selected easts. Maturation takes place on the tine lees tor

some months in steel vats. The wine is then bottled and stands for two

monthe

AI GALLI

LASIING NUIES: Dull straw colour with greenish highlghts. Ine

delicately aromatic scent recalls yellow capsicum peppers and tomato

leaves with elegant hints of citrus fruit. Ine 1lavour is ary, elegant ana

velvety and pleasantlv savourv

SERVING SUGGESTIONS: This elegant wine is delighttul with

Parma ham. entrees and low-fat. delicate fish dishes

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TYPE: Still white wine

GRAPE VARIETY: Sauvignon 100%

ORIGIN: Pramaggiore, our own vinevards

SOIL TYPE: Medium texture, clayer

GROWING METHOD: Cuvot

VINFICATION: White

vinification or grapes through soft pressing.

The resulting must is transterred to steel vats where fermentation IS

completed over 10 days at a controlled temperature of 18-20 Β°C on

caretully selected easts. Maturation takes place on the tine lees tor

some months in steel vats. The wine is then bottled and stands for two

monthe

AI GALLI

LASIING NUIES: Dull straw colour with greenish highlghts. Ine

delicately aromatic scent recalls yellow capsicum peppers and tomato

leaves with elegant hints of citrus fruit. Ine 1lavour is ary, elegant ana

velvety and pleasantlv savourv

SERVING SUGGESTIONS: This elegant wine is delighttul with

Parma ham. entrees and low-fat. delicate fish dishes

TYPE: Still white wine

GRAPE VARIETY: Sauvignon 100%

ORIGIN: Pramaggiore, our own vinevards

SOIL TYPE: Medium texture, clayer

GROWING METHOD: Cuvot

VINFICATION: White

vinification or grapes through soft pressing.

The resulting must is transterred to steel vats where fermentation IS

completed over 10 days at a controlled temperature of 18-20 Β°C on

caretully selected easts. Maturation takes place on the tine lees tor

some months in steel vats. The wine is then bottled and stands for two

monthe

AI GALLI

LASIING NUIES: Dull straw colour with greenish highlghts. Ine

delicately aromatic scent recalls yellow capsicum peppers and tomato

leaves with elegant hints of citrus fruit. Ine 1lavour is ary, elegant ana

velvety and pleasantlv savourv

SERVING SUGGESTIONS: This elegant wine is delighttul with

Parma ham. entrees and low-fat. delicate fish dishes