Sauvignon Villa Russiz 2024
The Sauvignon from Villa Russiz is a very varietal, territorial, and expressive white wine. The maturation in steel allows the primary aromas of the grape to shine: exotic fruit, sage, tomato leaf, grapefruit, and mineral hints. The sip has good aromaticity and a fresh and elegant texture, with excellent smoothness.
The Sauvignon from Villa Russiz is a wine originating from the Collio Goriziano, in the easternmost part of Italy at the border with Slovenia. This territory is considered among the best for the production of quality white wines with unmistakable aromas. The winery has historical origins dating back to 1868 when a noble French family came into possession of the villa and the lands: the owner Theodor began cultivating the vine with grafts of French grape varieties. The family has continued to pass down from generation to generation the passion and knowledge of wine production and today production has increased, thanks to the experience gained over time.
The grapes of the Sauvignon from Villa Russiz are cultivated on gentle hills with an altitude between 100 and 350 meters above sea level with an excellent sun exposure and significant temperature variations between day and night, an ideal condition for the full ripening of the grapes. The soil is composed of a sedimentary complex rich in minerals called "Flysh" with deposits of sandstone and marls; good presence of calcium carbonate that determines sapidity and aromaticity in the wines. The harvest is done by hand and immediately the grapes arrive at the winery, where they undergo soft pressing; the obtained must is placed in tanks for fermentation and remains on the fine lees for about 8 months, after which it is bottled.
The Sauvignon from Villa Russiz presents itself in the glass with a straw yellow color with greenish reflections. The nose is struck by delicate and aromatic scents such as pineapple, peach, and final notes of sage; on the palate it is elegant and velvety, fresh and mineral with a pleasant and inviting drink. It pairs excellently with first courses based on vegetables and gazpacho and second courses based on fish, shellfish, and mollusks; interesting also with cheeses and ethnic cuisine.