Sauvignon Bianco

The French grape variety has felt at home in the southern Eisack Valley since the end of the 19th century. At the Ebnerhof, Sauvignon grows on barren, stone-rich gravel and marl soil – it is precisely this sparseness that makes the difference. The Unterthiner family works with consistent yield regulation, manual defoliation and thinning out in order to obtain concentrated grape material. In the cellar, they rely on temperature-controlled fermentation in stainless steel tanks to preserve the freshness typical of the variety.

Saxum: the rock. A wine name derived from Latin that states quite simply what this Sauvignon grows on: Ice Age limestone soils, shaped and left behind by glaciers, with a minerality that gives the wine its unmistakable character. Not the volcanic depth of the Schlerngestein, but the bright, clear precision of Alpine limestone. Montan is best known as the home of Pinot Nero. The fact that Sauvignon Blanc of such high quality also thrives here is down to the very same conditions that lend the red wines their elegance: cool sites, good air circulation and well-structured soils. Pfitscher vinifies the Saxum in stainless steel at a controlled temperature of 18°C, with yeast ageing to develop texture and body.

Where Pinot Blanc ends, Sauvignon begins. At altitudes of 450 to 550 metres, on the steepest slopes at the foot of the Schlern, it grows on espalier vines at a density of 7,500 vines per hectare, on the same limestone moraines over quartz porphyry, but a little higher up and noticeably cooler. This produces a different character: not the gentle delicacy of Pinot Blanc, but tension and density. A vibrant acidity that creates a pull on the palate. Gently pressed, fermented in stainless steel, aged on fine lees for 8 months. The result is a Sauvignon that demonstrates what altitude and porphyry can do for this grape variety.

Fine Sauvignon Blanc from grapes grown on limestone gravel soils in Kurtatsch and loamy sandy soils in Völser Aicha. Rich flavours of elderflower, gooseberry, green pepper, sage and mint. An elegant wine, pleasantly mineral, fresh and juicy with well-balanced acidity. SUPERIORE.DE

Pale straw yellow with a sparkling lustre. Noble nuances of flint on the nose, mineral with beautiful citrus, grapefruit and gooseberry notes. Subtly creamy and taut on the palate, with beautiful precision and juiciness, the racy, long final is pleasantly fresh and slightly salty. SUPERIORE.DE

Enzo Barbi produces just 3,500 bottles of this delicious Sauvignon Bianco each year. It rises from the glass with a lovely freshness, whilst a delicate wave of lemongrass, chalk dust and sweet custard fills the senses. On the palate, it flows with a silky texture and ripe, citrus-kissed fruit notes, accompanied by a lively acidity. A hint of mint leaves and green peas lingers in the classically dry finish, whilst L'Inquisitore ends on a remarkably lively note with a slight mineral bite. This exceptionally lovely Sauvignon Bianco from Umbria makes a rather light-footed first impression, but leaves a lasting impact. SUPERIORE.DE

Jermann's Sauvignon Bianco is a meticulously vinified white wine from the cooler vineyards of the Venetian-Friulian border region. The grapes come from vineyards with calcareous flysch soil, which fosters an elegant, crisp style. In the glass, it is a pale straw yellow with a greenish sheen. The nose is complex but never overpowering: gooseberry, blackcurrant leaf, a hint of lemon zest and subtle nuances of elderflower and white peach. On the palate, the wine is juicy, focused and lively, with a fine texture, well-integrated acidity and a fresh, mineral final. A thoroughly stylish Sauvignon Bianco with a distinct regional character – subtle, elegant and perfectly in line with the style. SUPERIORE.DE

The Lageder family now produces only one Sauvignon Bianco, and it forms part of the "Kompositionen" range. It derives its complexity from the wide variety of different clones in the vineyards. The majority of these are situated at altitudes of over 400 metres and are rooted in limestone on the one hand and weathered volcanic rock on the other. The different source rocks and the diversity of the vines inspired the Lageder family to choose the wine's name. This is because it is composed of fragments from the finest organic and biodynamic vineyards, which are blended together to form a single whole.

A Sauvignon Blanc from the Collio that seduces rather than provokes. Pale straw yellow with a green tinge in the glass. The nose is complex but never overpowering: elderflower, grapefruit, green pepper, whitecurrant and a hint of sage. Juicy and precise on the palate, with lively acidity, firm structure and cool mineral depth. The maturation in stainless steel tanks emphasises the clarity and aromatic tension of the wine, without tipping over into a garish "gooseberry" flavour. A stylistically finely balanced Sauvignon that brings the potential of the Collio into the bottle with quiet sophistication and authentic terroir expression. Good ageing potential, as is to be expected with all Livio Felluga whites. SUPERIORE.DE

Col Matìss lends this Sauvignon its name and character – a vineyard within the Friuli Colli Orientali DOC, trained using the traditional Friulian short-training method combined with the French Guyot system. Hand-harvested in the first week of September. The vinification process is exceptionally meticulous: part of the destemmed grapes is gently pressed after harvesting, whilst the other part first undergoes 36 hours of cold maceration at 4°C. The must obtained in this way is cold-clarified and then inoculated with a starter culture prepared specifically for this purpose, made three to four days earlier from the best grapes of the same variety. This is followed by a slow fermentation in stainless steel tanks at a strictly controlled temperature of 16°C over a period of 30 to 40 days. Maturation then continues in steel, accompanied by a long series of staggered batonnage – resulting in a wine of complexity and structure.

The Winkl has been produced as a single-varietal wine since 1956 – at a time when Sauvignon Blanc was still a rarity in South Tyrol. Winery manager Rudi Kofler says that this grape variety has always been at home around the oldest estates in the Terlano DOC region. You believe him when you have the wine in your glass. The vineyards lie at altitudes of 280 to 580 metres, facing south-south-west, on steep to very steep slopes. The soil is quartz porphyry – ancient volcanic rock, crystalline and mineral-rich, with a slightly acidic pH and an almost natural self-limiting effect on yields. It is precisely this micro-stress that produces terroir-specific polyphenols, which lend Terlano wines their characteristic salinity and tension. No other soil, no other result. Hand-harvested, gentle whole-bunch pressing, slow fermentation – followed by 7 to 8 months on the fine lees, 80% in stainless steel and 20% in large wooden casks. This subtle oak component serves only to enhance the texture; it gives the wine body without masking its origin.

A signature classic from the Collio: Schiopetto’s single-varietal Sauvignon Bianco comes from old vines around Capriva del Friuli – on marl and sandstone soils that are perfectly suited to aromatic varieties. Hand-harvesting, a short maceration period and ageing in stainless steel tanks preserve the wine’s freshness and precision. Pale yellow with greenish highlights. The bouquet is intense but never overpowering: white currant, salted lemon, elderflower, a hint of lemon balm and wet stone. On the palate, it is clear, straightforward and elegant, with lively acidity, salty minerality and a delicate citrus zest in the long finish.

The Pratzner family keeps a few hundred bottles of each good vintage, which are then matured in the cellar for a further 6 years. These refined wines are then sold in small quantities as "Private Reserves" to selected retailers and restaurants, demonstrating the impressive ageing potential of their wines, which are matured for 10 months on the fine lees. Strong straw yellow colour. Intense bouquet of gooseberry with a restrained hint of paprika. Full and juicy on the palate with grapefruit and citrus flavours and an interesting, stimulating spiciness. With an almost youthful freshness and juiciness, this multi-layered Riserva also glides into a wonderfully long, mineral finish. SUPERIORE.DE

Praesulis Sauvignon Blanc unfolds in the glass with hints of aromatic herbs and lemon zest, accompanied by gooseberries, grapefruit and elderberries. Soothingly smooth and with a pleasant inner sweetness, it blends candied lemon with tart melon and lively acidity to create a robust yet juicy style on the palate. It finishes with vibrant tension and good length, leaving behind concentrated citrus fruit and lovely floral notes. Wonderfully elegant and well-balanced. SUPERIORE.DE

Probably the most precise expression of Sauvignon Bianco, which Volpe Pasini vinifies year after year, comes from the privileged single vineyard Zuc di Volpe. At high altitude near Togliano, on marl and calcareous flysch soils, the grape variety achieves a rare balance of aromatic richness, vibrant freshness and elegant texture. 2023 was a challenging but ultimately harmonious vintage: a cool spring and changeable weather until July demanded a great deal of sensitivity, but the stable, mild late summer produced concentrated, expressive grapes with a perfect acid structure. The wine is aged exclusively in stainless steel tanks and matures for several months on the fine lees, which gives it additional depth and balance.

Here comes a wine that completely tantalises the senses: Maximo is a sweet wine rarity based on Sauvignon Blanc, harvested at the height of the Villa Bianchi estate – where humidity and dry winds favour the noblest form of Botrytis cinerea. The grapes ripen on the cool Colli del Verdicchio before they are hand-picked several times and transferred to the cellar, where they are pressed particularly gently in a small Vaslin press basket. Spontaneous fermentation takes place at 15 °C for around a month. After static clarification, the wine matures in small stainless steel tanks for around a year.

New world meets old world. Impressive Sauvignon Bianco from higher-lying plots in the Langhe around Treiso and Trezzo Tinella, harvested cool and rigorously selected. The musts are fermented at low temperatures in stainless steel; the wine then remains on the fine lees for several months (with gentle stirring), without malolactic fermentation and without the use of wood – for maximum aromatic precision and a fine, chalky texture.

In Nals, there is a phenomenon that rarely occurs elsewhere with such intensity: the Venti di Caduta – the downdrafts that plunge down from the mountains and can lower the daytime temperature by up to 20 degrees. Hot days, freezing cold nights – all within a matter of hours. For the Sauvignon Blanc, this means maximum ripeness of the fruit during the day and maximum preservation of acidity and aromatics at night. A microclimate that keeps this grape variety on its toes. Added to this is a soil that is unrivalled in terms of depth and composition: a 150-metre-deep alluvial fan, built up over millennia by the Sirmian and Nals streams, consisting of 70 per cent limestone gravel and 30 per cent porphyry debris. Two geological worlds that lend the Sauvignon both mineral rigour and aromatic depth. Facing east-southeast, at an altitude of 330 to 400 metres, this is the heart of the Nals terroirs.