Sauvignon with a smallest percentage of other white grapes.
Fermentation occurs in steel tanks, at about 12°C. The very sweet must is fermented slowly for 25-30 days, to avoid loosing any of its fresh, sweet, fruity accents.
Granello was born under the sign of a willingness to experiment with new varieties and vinification techniques unusual in the territory. This white wine offers an imposing aromatic component.
Assisted 20 days
NOTES ON THE PRODUCTION PROCESS
The grapes are placed in dehumidified rooms where they undergo assisted drying. After they are cooled and pressed, the must starts a slow fermentation that brings out the aromatic elements.
The weather leading up to the 2014 grape harvest was an unusual year, humid and not very hot. Winter was mild and Spring was drier than in the past. Temperatures were average and began to rise in the second half of June. Bud break was from the end of March to the beginning of April and proceeded regularly. Flowering was abundant and began in early June. The summer was much cooler than average, and rainy. This slowed the veraison of the grapes, which only began in mid-August. Fortunately, September was warm and featured significant day-to-night temperature ranges, favouring the accumulation of polyphenols in the grape skins.
The white grapes reached the winery in good health, ripe to exactly the right point; slow, low-temperature fermentation maintained all the aromatic potential of the grapes.
A superlative year for the Sauvignon blanc, surprisingly fresh and fruity, with all the personality of a great Brolio wine.
Extremely clean nose, with a very wide varying aromatic framework of candied citrus fruit, dried figs, apricot, and pineapple. Lively concentration, fairly dense and succulent, sweet and well-structured. It pairs well with fruit desserts.