This is a predominantly Balance & Finesse wine, but it shares structural nuances of Rich & Full as described in the tasting note below.
Tasting Notes
Full bodied with crisp acidity, the flavors are electric, with lime and lemon intermingled with melon and ripe green apple, along with a medley of sage, green grass, mineral, and ginger notes.
Body is the impression of a wines weight, density, or its ‘mouth-feel’. Some wines feel weighty, or full bodied, while others feel light bodied. Wine runs the gamut from light to full, with most falling somewhere in between.
ACIDITY
Low
Moderate
Balanced
Crisp
High
Acidity is a foundational component in wine. In fact, low acidity, or ‘flabby’ wine (as the term suggests) is a negative. You can sense acidity mainly on the sides of your tongue. Acidity generally ranges from balanced to high. Crisp acidity adds freshness, making your mouth water. Acidity is a necessary element and helps to balance other components.
SWEETNESS
Dry
Off Dry
Medium Dry
Medium Sweet
Very Sweet
Most wines are characterized as dry to off-dry, but there are some grape varietals, like Riesling, that run the gamut from dry to sweet. The tip of the tongue mainly detects sweetness, which is why it is often the primary characteristic detected. Sweetness is derived from residual sugar that did not ferment into alcohol.
ALCOHOL
15.5%
Alcohol is the by-product of fermentation. Differing grape varieties have differing potential alcohol levels, but regardless warmer areas result in riper grapes resulting in higher alcohol. Alcohol level is an objective number, but its affect on its palate impression is largely determined with how well integrated and balanced it is with other components.
Sauvignon Blanc is grown throughout the world, and can have a wide range of aromas and flavors that vary depending on the terroir. It is most famous for White Bordeaux and the wines of the Loire Valley. The wines are typically Bright & Crisp, dry, and can vary from citrus fruit and pitted fruit, grass, mineral, herbs, and gooseberries. It is versatile with food, pairs particularly well with herbs and garlic, and is most famous for how well it marries with fresh goat cheese.
Ronco del Gnemiz is owned and managed by Serena Palazzolo, her sons, and her husband, winemaker Christian Patat. The Palazzolo family bought the Rocco del Gnemiz estate in the 1960’s, but it was Serena whose pioneering organic approach made it reach the heights of quality it is known for today.
The estate is made up of ten hectares that sit atop the hill of Rosazzo in the Colli Orientali region of Friuli. The vineyards are on the slopes of the hilly Colli Orientali, which gives them an exceptional exposure to light and the sun’s rays, while also protecting them from harsh winters near the Alps.
The philosophy at Gnemiz embodies a minimalist approach, using only organic methods, never any chemicals, and a less-is-more approach in the cellar, yielding grapes where structure, nuance, and elegance reign supreme.
Lime
Melon
Sage
Organic
