Savatiano Fine Lees
Characteristics:
Category
Variety
Region of Origin
Alcohol
Temperature
More information:
Vinification & Maturation
Manual harvest in early September. Whole-bunch pressing and static settling for 36 hours at 10°C. Controlled alcoholic fermentation in stainless INOX vats with selected yeasts that promote the expression of the grape variety’s and terroir’s characteristics. The wine is aged for 12 months with the fine lees in the vat, without batonnage. This is followed by protein and tartaric fining, and filtration. The wine is then transferred to oak barrels, where it remains for 3 months before bottling.
Aging potential: 5+ years.
Organoleptic Characteristics
Golden color with lemony highlights. Distinct bread and yeasty aromas , complemented by soft, medium-intensity aromas of citrus peels and stone fruits. Dry, with medium acidity, the wine has well-integrated alcohol and a full-bodied profile. Medium/long aftertaste.
It pairs well with white meats, seafood, fried dishes, mushroom risotto, pasta, and a variety of Mediterranean cuisine dishes.
