The grapes to produce Sauvignon Blanc Trevenezie IGT Sacchetto were destemmed and macerated on the skins. The must was obtained through a soft pressing in a horizontal press, followed by fermentation with selected yeasts and took place at controlled temperatures, in stainless steel vats. Rested in the stainless steel tanks, Sauvignon Blanc Trevenezie IGT Sacchetto was made in an unoaked style to preserve the freshness and aromatics of the vine.
The Guyot-trained vines have an average age of between eight to 10 years and they are grown in an alluvial, middle mixture soils.
Cantina Sacchetto was founded in 1920 and today is run by Filiberto Sacchetto, his son Paolo and daughter Beatrice who oversee all aspects of the winemaking process and aim to produce the best possible examples of wines for which the Veneto region is famous.
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