The Sauvignon Blanc di Cloudy Bay is a symbol, the symbol of the elegant power of New World wines. Which enthusiast hasn't tasted it and been fascinated by it at least once? You may have fallen in love with it or not, but you have surely been struck by it. We are in the famous Marlborough region, precisely in the Wairau Valley, a stretch of lush vineyards near the sea with sandy-gravelly soils, where the Sauvignon Blanc di Cloudy BayEXTRAPOLATED rules. Harvesting is done manually in the evening hours when the temperature is milder and the bunch is therefore better protected. Fermentation takes place at a controlled temperature in steel tanks with the help of a mix of indigenous and selected yeasts; only a small part, 3%, ferments in French oak barrels at a higher temperature. The wine then ages for several months on fine lees in steel tanks.

SAUVIGNON BLANC CLOUDY BAY: TASTING

The Sauvignon Blanc di Cloudy Bay appears intense straw yellow, bright almost tending towards golden. On the nose, it is very intense with notes of lime, medlar, white peach, lychee, and sage. In the mouth, it is fresh, salty, muscular, and at the same time elegant. A wine that lends itself to various pairings, it is fun to pair with the Tuscan dish pappa al pomodoro with anchovies and burrata.