Budureasca Origini Sauvignon Blanc

To obtain this wine, only ravac must was used, obtained by free pressing of grapes. Particular attention was paid to limiting oxygen exposure during pressing. Alcoholic fermentation took place at low temperature of 10-14 ° C, and then the wine was left on the yeast for about two months, periodically applying the process called batonnage (mixing the yeast into the mass of wine) to give complexity. Color: greenish yellow, typical of the Sauvignon Blanc variety Bouquet: tropical aromas of passion fruit and guava Taste: Gooseberry taste. A balanced wine with a pleasant acidity and persistent aftertaste. Culinary combinations: Can be paired with trout fillets and grilled vegetables, shrimp in butter and lime sauce, pasta quatro formaggi or sushi. Serving temperature 10-12 ° C