Sauvignon Blanc Karolina
DOC Südtirol, Nicolussi-Leck, 2018
The Sauvignon Blanc «Karolina» grows at 350-400 m.a.s.l. directly below the Leuchtenburg ruins on gravel, clay soils and porphyry bedrock. The bouquet reveals a scent reminiscent of ripe lemons, elderflowers, green peppers, lemon balm and meadow herbs. On the palate, it presents itself very balanced. Acidity, minerality, creaminess, fruit and fullness are in harmony. The aroma is reminiscent of yellow exotic fruits, tangerine and lemongrass. «Karolina» is very typical of the variety and offers great drinking pleasure!
|Origin:||Italien / Südtirol / Alto Adige|
|Grape variety:||Sauvignon Blanc|
|Ripening potential:||1 to 5 years|
|Serving temperature:||10 to 12 °C|
|Food pairing suggestion:||Mild Asian dishes, Fresh water fish with cream sauce, Scaloppine di vitello al limone, Penne con pesto, Vegetable pie, Vegetable flan, quiche|
|Vinification:||fermentation in wooden barrel, fermentation in steel tank, pressing the whole grape|
|Harvest:||hand-picking, strict selection, in small boxes|
|Maturation:||partly in steel tank, partly in wooden barrel/foudre|
|Maturation duration:||10 months|
Italy – Where wine is a way of life
The Italian wine regions are extremely diverse, and this is made clear in their wines. Established varieties such as Merlot, Syrah, and Sauvignon can be found on just 15 percent of the total vine growing area. The remaining 85 percent is reserved for autochthonous, indigenous varieties. More than 2,000 different grape varieties are grown under diverse conditions and pressed with various techniques into wines that reach the top tier of the international wine market.
Alto Adige: Alpenweine mit südlichem Charme
Am Alpenübergang gelegen verfügt das Südtirol über eine grosse Palette an Mirkroklimata und Bodentypen. Dies macht es möglich, dass hier über 20 verschiedene Sorten optimale Bedingungen vorfinden. Vernatsch, Lagrein und Gewürztraminer gelten als alteingesessene Südtiroler Gewächse, doch auch die Familie der Burgundergewächse finden hier ideale Bedingungen vor. In wichtigen Weinführern wie etwa dem «Gambero Rosso» erhält das Südtirol regelmässig die meisten Höchstbewertungen («Tre Bicchieri») im Verhältnis zur Rebfläche in ganz Italien.
The Kreithof, as the ancestral estate is known, is located near the idyllic Lake Caldaro in South Tyrol (Alto Adige) and has been cultivated by the Nicolussi-Leck family since 1915. Standing guard over it are the medieval ruins of Leuchtenburg Castle, which – like the estate – dates back to the 13th century and was presumably also associated with nearby Laimburg Castle in the Etsch Valley.
Today, the winery is run by Jakob Nicolussi and his wife Stephanie with his parents’ support. Around 5 hectares lie between the lake and Leuchtenburg. There are east, south and west-facing slopes at about 350 metres above sea level, some with a gradient of up to 40% and warm, loamy soils and the porphyry rock of Mitterberg mountain. Each vineyard or plot of land has its own unique microclimate and soil composition that distinguish it from the others. This diversity was used to select the ideal location for each grape variety.
The Sauvignon blanc can be recognized with your eyes closed. Its typical bouquet is marked by green notes: freshly cut grass, tomato bunches, gooseberry. Citrus fruits, cassis and flint join into the mix. In warmer latitudes it also shows exotic aromas, such as passion fruit. Its acidity is decidedly lively. In all likelihood, it comes from the Loire Valley, where it is vinified in Pouilly-Fumé and Sancerre in its purest form: varietally, and without timber. In the 18th century, it found its way to Bordeaux. Ambitious producers assemble it there with Sémillon into substantial whites, which are aged in oak barrels. The Sauvignon blanc has been a sensational success in the past 20 years in New Zealand. With its refreshing sweet-and-sour style, winemakers from down under have conquered the world. The rich Sauvignons from Styria and crisp examples of South Tyrol and Friuli are worth mentioning as well. It pairs with anything from the sea. Or do it like they do on the Loire, and enjoy it with goat cheese.