| Grape Varietal: | Sauvignon Blanc |
| Pronunciation: | “SOH-vihn-yohn-Blahnk” |
| Tasting Notes: | Ranges from zesty lime to a flowery peach flavor. |
| Food Pairing: | Paired with grilled asparagus with hollandaise or bluff oysters with dill and lime vinaigrette. |
| Serving Notes: | 13 C |
| Grape History | Sauvignon Blanc is a white-wine grape from western France, now successfully grown in emerging and established wine regions all over the world. The grapes are more associated with the Loire Valley, however it is more likely they originated from Bordeaux. |
| Harvest: | March |
| Vinification: | Fermented in stainless tanks for 15-20 days, given minimal or no oak aging and bottled young. |
| Aging: | 6 months in stainless-steel tanks |
| Bottling: | Varies |
| Alcoholic Content: | 12.5% by volume |
| Sugar: | 1.8 g/l |
| Total Acidity: | 4.1 g/l |
| Location: | Grown primarily in the Northeast, with the largest concentrations in Frulli-Venezia Glulia, Veneto, and Trentino-Alto Adige. |
| Altitude: | 660 feet |
| Soil: | Volcanic and alluvial |
| Density: | 3744 ha/ 9248 acres |
| Trimming Technique: | Espalier |
| Structure: |