Collection: Sauvignon Friuli Alto Adige Organic

Sauvignon Blanc in Friuli and South Tyrol has reached quality levels that few other territories in the world can boast. The history of Sauvignon in Italy began in the 19th century, when the nobles of Friuli and Trentino-Alto Adige started importing French grape varieties to modernize their cellars, discovering that the alpine climate and mineral soils of the region enhanced the aromatic characteristics of the grape in a unique way.

Sauvignon is one of the most aromatically complex grape varieties in the world: its olfactory signature—cut grass, tomato leaf, white currant, grapefruit, elderflower—is recognizable among a thousand and is determined by sulfur compounds called thiols, whose expression strongly depends on the terroir and winemaking techniques.

Fun fact: Sauvignon Blanc is the parent of Cabernet Sauvignon—along with Cabernet Franc, with which it naturally cross-pollinated centuries ago in Gironde. This means that one of the most famous red wines in the world owes its existence to an aromatic white grape variety: a kinship few are aware of.

In its organic version, Sauvignon expresses freshness and aromatic complexity: white currant, grapefruit, elderflower, fresh grass, and a mineral note that, in the best examples, is reminiscent of flint. On the palate it is dry, lively, with brilliant acidity and a long, aromatic finish. Pairings: baked scallops, white Bassano asparagus, seafood salad, fresh goat cheeses, sushi, and fusion cuisine.