THE PRODUCER : Di Lenardo
Vinification: The whole berries are pressed gently in a pneumatic press. After a first racking, the must is transferred to temperature-controlled fermentation still vats. The wine stayed on the lees for all of its life before bottling. Clarification of the musts is made with a new “state of the art” flowtation bio-system.
Nose: The Di Lenardo Sauvignon Blanc has a delicate but very aromatic nose with aromas of yellow peppers, melon, sage and peach.
Taste: Di Lenardo Sauvignon Blanc ‘s taste corresponds to what is perceived by the nose, it is balanced and elegant with fresh acidity followed by an oily mouth feel and a persistent aftertaste of fig syrup and tropical fruity flavors.
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