Sauvignon Trevenezie, Tor del Colle paul mas seafood or poultry

seafood or poultry

Filled with stone fruit

A blend of 85% Tempranillo 10%

shows delicious notes of ripe cherry on well balanced tannins

Vineyard and Winemaking - Niagara’s seasons are very delineated

Sauvignon Trevenezie, Tor del Colle paul mas seafood or poultryWinemaking After soft pressing the must is left to ferment at a temperature between 15 17 C for 15 20 days in stainless steel vats. The wine is then stored at a controlled temperature between 18 and 20 C in special stainless steel tanks until bottling. FOOD MATCH: It can handle strong flavours like polenta and grilled fish "The three wine regions in the northeastern corner of Italy are often referred to as the Tre Venezie the Three Venices because