From Eastern Hills of Friuli Sauvignon Zuc di Volpe by Volpe Pasini, a wine that has for years been a true reference among fans. A Sauvignon nth degree. Great harmony among the outstanding characteristics "green" recognizable smell that made famous the vine. Zuc di Volpe is the crown jewel of the production of Volpe Pasini.
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|4||35%||Up to 29,40 €|
|Region||Friuli Venezia Giulia|
|Designation||Friuli Colli Orientali DOC|
|Alcohol Content||12,5% vol.|
|Formats||Bottle of 750 ml.|
|Tasting||Light straw yellow color and greenish reﬂections, is a wine with a delicate aroma, reminiscent of wild berries, and, discretely, of rose hints. Harmonious and very typical it is a ﬁne wine, very elegant, with a soft and delicate taste.|
|Food matches||Aperitif, Raw Fish, Seafood & Shellfish, Fish plates, Pasta or Rice with Fish|
|Service temperature||10° - 12° C.|
|Suggested glass||Calyx thin long-stemmed|
The Sauvignon Zuc di Volpe, with its typical straw yellow color, is a well balanced wine in its aroma/structure ratio. The ﬁrst sensation found in this wine is the great harmony among the distinct “green” notes easily recognized by the nose that made this grape famous and the perception in the mouth of aromas always fruity, but softer and more elegant.
LINE "ZUC DI VOLPE"
The Zuc di Volpe line has always represented the crown jewel of Volpe Pasini production. Only during the finest years the best grapes are selected and vinified separately with the aim of attaining the highest possible expression of the grape variety, intensity and elegance. Every Zuc di Volpe label graces a fine wine.
The heart of the complex, with its offices and the cellar is comprised of a heritage villa, dating from 1596 and a complex of buildings which surround the villa. Inside the property of 20,000 square metres is found the centuries old park and a small vineyard of Ribolla Gialla, which recalls the wine vocation of Volpe Pasini. Dating from the seventeenth century there are documents which testify to the wine production on the property. The company since then has always expressed a purely agricultural vocation, and in the second half of the twentieth century it became exclusively wine producing. During the 70’s along with other “pioneering producers”, Volpe Pasini carried Fruilian winemaking into Italy and the world. Leaving behind the logic of wines in demijohns, they concentrated their energies into the research for excellence and into the close examination of new outlets in the international markets (above all USA and Germany). Now days Volpe Pasini sells 50% of its wines outside Italy, through a solid commercial network more than thirty years old. Today Volpe Pasini is more vital and competitive than before, having found once again the solid base and the innovative willingness which has made it, during the past decades, one of the most important wineries of Friuli Venezia Giulia.
52 hectares of vineyards, of which half are for white grapes and half are for red grapes, on the hills of Togliano and Prepotto, in the best wine growing areas of the Colli Orientali of Friuli.
In the field, soil, subsoil, topography and microclimate render each vine unique.
In the cellar, old traditions and modern technologies elevate and transform special grapes into extraordinary wines. It is thus that in every bottle you will find a world of tastes, of land, of tradition and in the name of uniqueness within typicality.
Quality for Volpe Pasini is made by accumulated historic wisdom, by generations bending over the grapevines, and the ineffable emotions from the first tasting in the cellar. Hence the wonder, every year, of finding wines which are always new and always old, with a capacity to whisper the tender secrets of the land, gathering the scents and the flavours of every blade of grass, the colours of every sunset. This is the Volpe Pasini choice: a choice of land, of people, of quality.
Production is divided into 60% white wine and 40% red wine. White winemaking rigorously follows technical principles which are the result of all the interpretations of the physical and biological evolution of fermentation phenomenon. We have adopted both the technology of rigorous reduction in order to obtain intense aromatic elegance, and the technique of criomaceration to heighten the structure of the wine. It was a company choice to focus on the creation of significant red wines. This has been achieved by a strategy of contained production and a vinification that during the phase of maceration aims at a careful extraction of the tannins. Implicit therefore, are very long macerations.