IL Palu Sauvignon

After soft-pressing the must is left to ferment at a temperature between 15°-17° C for 15 – 20 days in stainless steel vats. The wine is then stored at a controlled temperature between 18° and 20° C in special stainless-steel tanks until bottling.

Straw yellow colour with greenish tints. The bouquet is aromatic and characteristic . Dry, pleasant and velvety with a good body on the palate

It emphasises strong or peculiar flavours, like polenta and baccalà Vicenza style, frogs and grilled fish.