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Sauvignon Blanc

 



History


Sauvignon Blanc probably originated in the Bordeaux region of southwestern France and was well known by the Seventeenth Century. Sauvignon Blanc is a major variety in the Bordeaux region of France and in the Sancerre and Pouilly regions in the eastern Loire Valley of France. It is an important grape in Argentina, Chile, South Africa, Australia and New Zealand, where it is the signature variety, and in the United States, especially California. In a classic marketing ploy, Robert Mondavi, the famous California winemaker called this variety Fumé Blanc when he very successfully popularized it in the 1960s.
Sauvignon Blanc is grown in all regions of Italy, where it is often called Sauvignon. It is vinified into many different styles. Arguably the best Italina examples are found in the Friuli-Venezia Giulia and Trentino-Alto Adige regions of northern Italy and the Tuscany region of central Italy.
Tastes associated with Sauvignon Blanc include straw, herbs, gunflint, citrus fruit, gooseberries, and on occasion, pipi de chat (cat pee), which in tiny amounts some people find positive. Negative tastes that arise when Sauvignon Blanc wines are unsuccessfully processed include vegetables, such as green peppers, and, you guessed it, pipi de chat. In France, Sauvignon Blanc grapes may be found in the world-famous Sauternes and Barsac dessert wines, in which the major grape variety is Semillion. Sauvignon Blanc brings body, color, and bouquet to this marriage oft made in heaven. It is also used in the dry white wine of the adjacent Graves region. Unlike most other white wines, Graves vintages may be aged up to a dozen years. Unblended Sauvignon Blanc can produce the famous Sancerre and Pouilly-sur-Loire wines that have a very different, acidic, fruity taste.

 

Wine regions


Follows, by region, a list of all DOC is allowed where the use of this vine.

Piedmont

Tortona hills - in blends

Cortese Alto Monferrato - blend in

Langhe - alone or in blends

Monferrato - alone or in blends

Lombardia

Garda and Garda Classico - pure

Garda Colli Mantovani - pure

Oltrepò Pavese - alone or in blends

Trentino

Trentino - pure

Alto Adige

Alto Adige (also subdenomination Terlano) - pure

Veneto

Bagnoli Bagnoli di Sopra or - in blends

Breganze - blend in

Berici Hills - blend in 

Colli di Conegliano - blend in

Hills Hills - blend in

Lison-Pramaggiore - blend in

Friuli Venezia Giulia

Karst - a pure

Colli Orientali del Friuli - alone or in blends

Collio and Collio Gorizia - pure

Friuli Annia - alone or in blends 

Friuli Aquileia - pure

Friuli Grave - alone or in blends

Friuli Isonzo or Isonzo del Friuli - alone or in blends

Friuli Latisana - pure

Tuscany

Bolgheri - alone or in blends

Colli Etruria Centrale - blend in

Colline Lucchesi - in blends

Monte Carlo - in blends

Montescudaio - blend in

Sant'Antimo - blend in

Emilia Romagna

Bosco Eliceo - alone or in blends

Colli Bolognesi (even sub-denominations) - pure

Colli di Faenza - alone or in blends

Colli di Imola - blend in

Colli di Parma - Pure

Colli di Canossa Scandiano and - alone or in blends

Colli Piacentini - alone or in blends

Umbria

Lazio

Abruzzo and Molise

Molise - blend in

Puglia

Castel del Monte - pure

Lizzano - blend in

Salice Salentino - blend in

Sicily

County Sclafari - pure

Contessa Entellina - alone or in blends

Delia Nivolelli - pure

Sardinia

Alghero - alone or in blends

 

Viticulture and winemaking


Vigorous plant, needs a good pruning to avoid excessive vegetative. In Italy, even today, the best Sauvignon produced in Friuli and Alto Adige, in almost all aged in steel.

It has medium leaf, round, three-lobed or five-lobed, deep green, medium-small clusters, cylindrical, winged, compact, medium-large berries, sub-round, with thick, golden-green and dotted with plenty of bloom.

 

 

Synonyms


 

 

 


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