Terre Di Bacco Sauvignon Blanc Trevenezie IGT
With delicate first courses, main courses with white meats, and fish. Pair with seafood, poultry, salads, and pasta.
A manual harvest of the grapes, soaked for a few hours, with selected yeasts, fermentation at a temperature below 20° C, resting on the lees under the protection of nitrogen. Maturation is done in stainless steel tanks at controlled temperatures below 20° C to avoid malolactic fermentation.