A very special clone selected in Friuli a few years ago. Sauvignon is one of the spearheads of Friulian enology. The wine is light green yellow in colour. Excellent as an aperitif, it goes perfectly with shellfish, salmon, risottos asparagus, tomato dishes and delicate soups, fish. It is best served at 10-12°C. Contains sulfites.

Vinification: soft pressing, refrigeration followed by the settling and racking of the cleaned must, then fermentation at a controlled temperature (around 17°C) and the addition of selected yeasts to enable greater control of the the fermentation process. Sauvignon grapes, in the the best harvest, are particularly suited to vinification that uses low-temperature skin maceration, which is carried out before pressing by allowing skin contact with the must at a controlled temperature (10-12°C) for a period of about 12 hours. This practice allows for the extraction of aromatic flavour precursors which are typical of Sauvignon and the process is carried out on part of the grapes. The ripening of the must continues on the lees until the spring, after which bottling takes place.