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Di Lenardo Sauvignon Blanc 2012

Winemaker's Notes:

Wine: "Pale straw with greenish tints, delicate but very aromatic on the nose with aromas of yellow pepperoni, melon, sage and peach. Taste corresponds to what is perceived by the nose, it is balanced and elegant with fresh acidity followed by an oily mouth feel and a persistent aftertaste of fig syrup and tropical fruity flavors." "Harvested by hand. The whole berries are pressed gently in a pneumatic press. After a first racking, the must is transferred to temperature-controlled fermentation still vats. The wine stayed on the lees for the complete time before bottling. Clarification of the musts made with a new "state of the art" flowtation bio-system. Bottled under vacuum. It is a vine-bland of Sauvignon Blanc and Sancerre clones." "Pairs well with ham starters and fish dishes, especially with sauces. Closed with composite DIAM cork. Drink it at 12 degrees C. before the end of 2016." - Winery Producer/Winemaking: "The di Lenardo family has cultivated vines in Friuli-Venezia Giulia since the early 1800's. Quality took a leap forward in 1987, when the family decided to only use estate grown fruit. In 1998, winemaker Massimo di Lenardo took charge of the wine production, placing greater emphasis on viticulture and vinification. In the vineyards, he increased vine density, began severely pruning and experimented with different clones until he found those particularly suited to the family's terroir. Electronically controlled temperature during fermentation and other cellar improvements have enhanced the quality of the wines. Whole berries are gently crushed in a pneumatic press. After the first racking, the must is transferred to fermentation vats and the wine remains on its lees until bottling. With the exception of Toh! and Sauvignon Blanc, all the wines undergo malolactic fermentation." - Importer

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Wine: "Pale straw with greenish tints, delicate but very aromatic on the nose with aromas of yellow pepperoni, melon, sage and peach. Taste corresponds to what is perceived by the nose, it is balanced and elegant with fresh acidity followed by an oily mouth feel and a persistent aftertaste of fig syrup and tropical fruity flavors." "Harvested by hand. The whole berries are pressed gently in a pneumatic press. After a first racking, the must is transferred to temperature-controlled fermentation still vats. The wine stayed on the lees for the complete time before bottling. Clarification of the musts made with a new "state of the art" flowtation bio-system. Bottled under vacuum. It is a vine-bland of Sauvignon Blanc and Sancerre clones." "Pairs well with ham starters and fish dishes, especially with sauces. Closed with composite DIAM cork. Drink it at 12 degrees C. before the end of 2016." - Winery Producer/Winemaking: "The di Lenardo family has cultivated vines in Friuli-Venezia Giulia since the early 1800's. Quality took a leap forward in 1987, when the family decided to only use estate grown fruit. In 1998, winemaker Massimo di Lenardo took charge of the wine production, placing greater emphasis on viticulture and vinification. In the vineyards, he increased vine density, began severely pruning and experimented with different clones until he found those particularly suited to the family's terroir. Electronically controlled temperature during fermentation and other cellar improvements have enhanced the quality of the wines. Whole berries are gently crushed in a pneumatic press. After the first racking, the must is transferred to fermentation vats and the wine remains on its lees until bottling. With the exception of Toh! and Sauvignon Blanc, all the wines undergo malolactic fermentation." - Importer

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