Features
Name:
Indra Sauvignon DOC 2024
Terrain:
medium-heavy clay soils in the 'Girlan' sub-zone as in Egna and in the 'Mazon' sub-zone in Bassa Atesina
Cellar
On the Monte di Mezzo, not far from Bolzano and Lake Kaltern in the village of Cornaiano, formerly called Girlan, stands the Girlan winery. It was founded in 1923 by 23 winegrowers and today has as many as 200 members spread over a vineyard cultivation area of 220 hectares, in the best growing areas of the Oltradige and Bassa Atesina at altitudes ranging from 450 to 500 metres between San Michele and the Adige Plain. 1980, the Girlan Winery increasingly focused on the Pinot Noir grape variety and launched the Trattmannhof Mazon Pinot Noir for the first time. In '75, the pioneer Hartmuth Spitaler recognised the unique potential of the Gschleier sub-zone and produced a Vernatsch exclusively from this sub-zone for the first time. In addition, a close collaboration was established with the artist Paul Flora regarding label design. The Girlan philosophy is, on the one hand, to revalue the old South Tyrolean grape varieties (Vernatsch, Pinot Blanc and Pinot Noir) and, on the other hand, to create wines with character from international grape varieties (Chardonnay and Sauvignon), while still tying them to the terroir. All this while respecting the times dictated by nature, with sustainable farmingThe wines are among the most awarded in the region and available in more than 30 countries.
Description
Girlan's 400-500 m high hills and the proximity of the Eastern Alps give Sauvignon its intense and characteristic aroma. The grapes grow on glacial moraine soil and are harvested at optimal ripeness. A wine that impresses with its finesse and intensity.
Organoleptic characteristics:
Crystal clear straw yellow colour
Intense and complex nose with herbaceous notes of sage and nettle and tomato leaf, citrus, grapefruit, white-fleshed fruit, melon and apple.
On the palate it has good acidity, sapid, remarkable balance and long persistence with echoes of the citrus notes.
Storage time:
3-4 years
Vinification
After a short maceration and whole cluster crushing, the must is destemmed by natural sedimentation. Fermentation at controlled temperature in stainless steel vats. Maturation on fine lees in stainless steel tanks without malolactic fermentation for 6 months
Acknowledgements
2021 James Suckling 91/100
2021 L.Veronelli90/100
2021 Red Prawn 
