Camp d’Pietru
Vino Sauvignon
Vine variety: Sauvignon.
Altitude: 320 ms a.s.l.
Exposure: North-West.
Vines/ha: 4500.
Vine training method: Guyot.
Soil: marly, clay and tuffaceous.
Wine Making: the grapes are destalked and softly pressed with a short skin maceration in stainless steel tanks. Controlled temperature at 10°C.
Ageing: 4 months in stainless steel tanks lying on fine lees and frequent careful batonnages. Further refinement in bottle before releasing.
ORGANOLEPTIC TRAITS
Color: straw yellow with green reflections.
Aroma: intense and aromatic with notes of sage and hive.
Flavor: complex, perfectly balanced, smooth with a long sapid end.
Pairing: with fish-based starters, fishchowders, white meat and semi-hard cheese.
Serving temperature: 12°C.
