THE INFLUENCE OF THE TERROIR
A fresh and mineral taste accompanied by an intense bouquet of white and exotic flowers fully express the characteristics of the Sauvignon blanc. The vines are at the highest point of the Vineyard, cultivated at 540 meters above sea level, which renders a stronger thermal range in August and September.

GRAPES USED
100% Sauvignon blanc

VINIFICATION AND BOTTLING
Crushing, destemming and grape soft pressing. After flotation, grape must is transferred to the Vinooxygen tank which allows all vinification phases without moving wine until bottling moment. This is made in order to preserve all its natural aromas and minimize the sulphites use.

ORGANOLEPTIC CHARACTERISTICS
For Sauvignon Blanc it’s vital to have an optimal maturation not just from a technical aspect but as well from an aromatic aspect. The delicacy of the perfumes and the finding the right balance are easily compromised if the grapes are picked prematurely or harvested too late. Thus each vine is cured very carefully creating an optimal result with great structure and persistence. The color is a pale straw yellow, clean and luminous. Its bouquet has scents of white flowers as well as typical aromas of Sauvignon blanc including that of the boxwood tree, notes of exotic fruits, especailly pineapple and liche fruit. In the mouth it’s fresh, mineral, and savory. The location of the vines on the high hills with a soil light in limestone makes this sauvignon particularly special and enjoyable.

SERVING SUGGESTIONS
Perfect for something as simple as a savory or salty appetizer or excellent with fish. It also pairs perfectly with any pasta dish with a lighter sauce such as that with vegetables or white meat.

YIELD
6 tonnes per ha.

DENSITY
5000 vines per hectare

DENSITY
6000 vines per ha.

YIELD
7 tonnes per ha.

VINIFICATION AND BOTTLING
Crushing, destemming and grape soft pressing. After flotation, grape must is transferred to the Vinooxygen tank which allows all vinification phases without moving wine until bottling moment. This is made in order to preserve all its natural aromas and minimize the sulphites use.

ORGANOLEPTIC CHARACTERISTICS
The wine is clear with a pale straw yellow color with greenish reflections. The nose opens with lime, rosemary, thyme and other aromatic herbs notes, in addition with delicate wax and a very light hydrocarbs marks , found on the bouquet background. On tasting a direct freshness from wine stand out, with a dry and savory ending. After swallow, retrolfactive taste reaches all aromatic notes previously described.

SERVING SUGGESTIONS
Our Riesling goes very well with fish and shellfish dishes, with first courses with white truffles, with second courses of white meat and poultry or simply it can be enjoyed as an aperitif.

GRAPES USED
100% Chardonnay

VINIFICATION AND BOTTLING
Crushing, de-stemming and soft pressing, fermentation at controlled temperature with must transfer to barriques as soon as 2/3 of fermentation has been completed. Is followed by 9 months of battonage sur lie.

ORGANOLEPTIC CHARACTERISTICS
The idea of creating a well-structured still white wine in a region known for its Barbera, Moscato and Brachetto wines, arose from the need to study the interactions between white Chardonnay vines, which change greatly according to the harvest and the product desired. The results were rather astonishing, when you consider that this Solum combines depth, crisp, well-defined aromas, suppleness, tanginess, and a well-balanced richness. The wine is pale straw yellow in colour, bright and lively, and its nose features distinct fresh white flower and zesty citrus aromas. As the wine breathes, ripe fruit (especially banana) and herby aromas develop. In the mouth, the wine is well-structured, with good alcohol, and a buttery feel typical of Chardonnay.
Le sorprese non sono mancate, se pensiamo che questo Solum è riuscito a coniugare in sé profondità, profumi netti e definiti, morbidezza, sapidità e soavità d’insieme. Di un giallo paglierino scarico, molto limpido e luminoso, il vino apre al naso con marcati sentori di fiori bianchi freschissimi e di frutta citrina, segno, quest’ultimo, di grande freschezza.
Ad una maggiore aerazione palesa sentori di frutta in maturazione e di erbe aromatiche. Durante la degustazione si notano profonde sensazioni strutturali, date dal tenore alcolico e dalla intensa cremosità d’insieme, classica dello Chardonnay.

SERVING SUGGESTIONS
Solum pairs well with a wide range of foods, from fish starters, to pasta and rice dishes with vegetables or white ragouts, traditional Italian fried foods, and white meats (veal, rabbit, etc.). Also great as a pre-dinner drink with savoury nibbles. Artfully enhances foods it is paired with, without detracting from subsequent dishes.

DENSITY
6000 vines per ha.

YIELD
50 quintals per hectare

(75% Chardonnay – 25% Pinot nero )

DENSITY
6000 vines per ha.

YIELD
7 tonnes per ha.

VINIFICATION AND BOTTLING
Crushing, de-stemming and grape soft pressing. Fermentation is made in stainlless steel tanks at a controlled temperature before second fermentation in bottle. This process is followed by an aging on lees in bottle between 48/60 months before disgorgement.

ORGANOLEPTIC CHARACTERISTICS
The wine is pale straw yellow, brilliant with a fine and persistent bubble, that opens at the nose with marked white fruit hints, bread crust and a mineral note. At taste is fresh, direct, dry with good persistence and a savory ending.

SERVING SUGGESTIONS
t is an extremely gastronomic wine. Perfect as an aperitif, it pairs well with first courses, grilled and raw fish or alternatively, meeting the Piedmontese tradition, can join dishes with white truffles or a fried mix.