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Type: white wine
Vintage: 2019
ABV: 13.50%
Grapes: Sauvignon Blanc
Producer: Cantina Terlano
Bottle size: 75cl
Tasting notes
Intense straw yellow colour with a delicate green shimmer. Ripe fruit aromas of apricot, mandarin and passion fruit mingle with elements of elderberry, nettle and mint. The fruitiness continues on the palate in combination with a fine acidity. The wine scores with a good structure and a minerally but at the same time aromatic finish. “The 2015 Sauvignon Winkl is vivid, crystalline and absolutely beautiful. Intensely varietal aromatics scream out of the glass, yet there are no angular contours or hard edges. Bright, focused and also weightless on the palate, the 2015 Winkl is a terrific example of the green, grassy style of Sauvignon in Alto Adige.” Antonio Galloni, Vinous 2016

Sauvignon Winkl

From: £23.53

Wine
Provenance: Alto Adige – Italy
Doc denomination: Alto Adige
Variety: 100% Sauvignon Blanc
Vintage : 2019
Yield: 56hl/ha
Orientation: South – Southwest
Slope: 5 – 70 %
Altitude: 280 – 580 m a. s. l.

Vinification
Manual harvest and selection of the grapes; gentle pressing and clarification of the must by natural sedimentation; slow fermentation at a controlled temperature in stainless steel tanks, aging on the lees partly in stainless steel tanks (80%) and partly in big wooden barrels (20%) for 7-8 months.

Prizes
Robert Parker’s Wine Advocate : 91 points
James Suckling : 92 points
Vinous – Antonio Galloni : 91 points

Technical data
Alcohol content: 13,5 % vol
Residual sugar: 1,5 g/l
Total acidity: 6,5 g/l
Suggested glass
white-wine-glass.svg
Glass for a young white wine
Serving temperature: 10 – 12 °C

Simple pairings
An interesting combination in spring with boiled white asparagus in Bolzano sauce as well as with steamed green asparagus; also with tuna carpaccio, smoked salmon and raw langoustines; and a typical South Tyrolean choice with nettle dumplings, as well as poached trout with vegetables or young goat’s cheese.

Detailed Pairings
Foam of white Terlano asparagus with quail eggs and bitter almond – Giancarlo Perbellini (Ristorante Perbellini)

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