Información sobre este vino:
Winkl Sauvignon Blanc es un vino blanco de la bodega Terlan, una joya vinícola de la región de Alto Adige, Italia. Este vino se elabora con uvas 100% Sauvignon Blanc, cultivadas en el viñedo Winkl, uno de los más antiguos de la zona, situado a una altitud de entre 280 y 580 metros sobre el nivel del mar, con orientación sur-suroeste y suelos arenosos con presencia de guijarros. La vendimia se realiza manualmente, seguida de una fermentación lenta a temperatura controlada en depósitos de acero inoxidable, con un posterior afinamiento de 7-8 meses sobre sus lías finas, en parte en acero inoxidable (80%) y en parte en grandes barricas de madera (20%).
This wine is characterized by a bright, straw-yellow color with greenish reflections. On the nose, it offers intense aromas of apricot, mandarin and passion fruit, accompanied by notes of elderflower and mint. On the palate, it features well-integrated acidity, a balanced structure, and a mineral finish that gives it notable persistence. It is a fresh, fruity wine with body, ideal for pairing with fresh and semi-cured cheeses, vegetarian dishes, and sea-inspired recipes based on shellfish and white fish.
The Terlan winery, founded in 1893, is recognized for its commitment to quality and tradition in the production of wines in Alto Adige. With a history of more than a century, Terlan has established its reputation as one of the best wineries in the region, offering wines that reflect the essence and character of the local terroir.
Vol. alcohol:
Alcohol volume: 13.5
Bright straw-yellow color with greenish reflections.
Intense aromas of apricot, mandarin and passion fruit, with notes of elderflower and mint.
Fresh, fruity and with body, with well-integrated acidity and a persistent mineral finish.
White wine with body, fresh and fruity.
Balanced structure with well-integrated acidity and a mineral finish.
Persistent mineral finish that gives it notable persistence.
Grapes grown in the Winkl vineyard, one of the oldest in Alto Adige, at an altitude of 280-580 meters, with a south-southwest exposure and sandy soils with pebbles.
Slow fermentation at a controlled temperature in stainless steel, with refinement for 7-8 months on fine lees, partly in stainless steel (80%) and partly in large wooden casks (20%).
Serve between 10 and 12 degrees Celsius.