Bright, radiant straw yellow colour with green reflections. Inviting bouquet of citrus, gooseberry and elderflower. Full-bodied on the palate with mineral and salty expression and great length.
The grapes for this wine are carefully selected, all from the gentle hills of Oltradige, at an altitude of 450 - 530 m a.s.l. The vineyards are partly facing west and partly east. Characteristic here are the morain soils with volcanic porphyry rock and a high stone content, which in combination with the elevated altitudes result in a unique wine.
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: Flora Sauvignon accompanies delightfully different fish dishes, shellfish and white meats.
Maturation: The alcoholic fermentation takes place in stainless steel tanks at a controlled temperature. The wine is aged for 8 months on the fine lees, partially in stainless steel tanks and partially in small oak barrels, without malolatic fermentation.
