BUTUSSI SAUVIGNON 2022

To create this Butussi Sauvignon after destemming, the must is rapidly cooled to a temperature of 12°C and left in contact with the skins for a period of between 18 and 24 hours. During this time interval, the natural enzymes present in the must allow a gradual release of the aromatic components linked to the skin, thus emphasizing the structure and varietal characteristics typical of the vine. Once this period has elapsed, the must is delicately separated from the skins, decanted and fermented at a controlled temperature for approximately 14 days. After fermentation, the wine ages for 8 months, 90% in steel barrels and the remaining 10% in traditional 7HL oak barrels, where it further develops its complexity.

The wine has a straw yellow color and offers an intense aroma of green pepper, tomato leaves, passion fruit and peach. In the mouth, it is fresh, lively, harmonious and velvety. It goes perfectly with creams and soups, as well as enhancing dishes based on asparagus and eggs. It is an excellent choice to accompany shellfish such as scampi, lobster, crab, and so on.