In the glass, it shines a clear yellow with green reflections. The nose is pronounced and layered, offering aromas of green bell pepper, gooseberry, and citrus fruits, complemented by floral and herbal notes. This aromatic combination gives the wine a distinctive freshness, making it lively and inviting. On the palate, the Sauvignon Indra 2024 shows a balanced acidity and a dynamic interplay between fruity lightness and mineral depth.
Sauvignon is grown on the hillside vineyards of Girlan at an altitude ranging from 400 to 500 m above sea level in well aired vineyards. The soil is rich in minerals, the result of ice age
Cantina Girlan was founded in 1923 in an ancient farmstead from the 16th century. Back then 24 winegrowers laid the foundation stones of what was later to become the winery we see today. The walls, steeped in ancient tradition, and the labyrinthine corridors of the cellar harbour the secrets of state-of-the-art winemaking technology and hold the ideal conditions for ageing our wines.
Today, about 200 greatly committed and motivated winegrowers and their families farm an area covering about 230 hectares of vineyards in the best production areas of Oltradige and Bassa Atesina. Our enologist, Gerhard Kofler, keeps in close personal contact with the winegrowers and provides his professional advice during the growing season. This beneficial exchange of expertise sets the foundations for producing highest quality wines. We pursue the following main objectives: we seek, on one hand, to showcase and promote the historic local grape varieties and on the other, to create impressive characterful wines using international grape varieties yet keeping them closely connected to the land. This is all achieved while respecting nature's flow and rhythms.
Pairing Suggestions: This wine pair wonderfully with white-fleshed fish dishes, asparagus and other spring vegetables.
Maturation: Fermentation in stainless steel tanks at a controlled temperature. Aging on the lees for 6 months in stainless steel tanks without malolatic fermentation.
