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Country\Region Type. Grape Varietals
di Lenardo Sauvignon Blanc 750ml
Sku: 43105
The 225-acre Di Lenardo Vineyards, located in NE Italy, was established in 1878 but records show that the family has been in the wine business decades earlier. Although enologist Massimo (Ma ...more
Product Rating
Product Information
Country: Italy
Region: Friuli-Venezia Giulia
Sub-Region: Venezia Giulia
Grape Varietal: Sauvignon Blanc
Type: Still wine
Reg. $11.99
Buy di Lenardo Sauvignon Blanc

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The 225-acre Di Lenardo Vineyards, located in NE Italy, was established in 1878 but records show that the family has been in the wine business decades earlier. Although enologist Massimo (Max) di Lenardo makes a wide variety of wines including, Refosco, Merlot, Cabernet Sauvignon, Pinot Grigio, Chardonnay, Sauvignon Blanc, Ribolla Gialla and Spumante, we have always been fond of his white wines. The 2012 Sauvignon Blanc may be his best yet. The growing season proved relatively dry, with rain only in March and October, giving the grapes a little more tropical fruit component. All the grapes were hand harvested and gently crushed in a pneumatic press. The juice was placed in vats and stayed in contact with the lees gaining complexity. The wine clocks in at 12.5% alcohol, quite low by today’s standards. This Italian Sauvignon Blanc possesses a European thumbprint that Sancerre lovers should try. Check out their informative website at www.dilenardo.it for a full list of their wines and scores. The Wine Spectator gave this wine and the 2012 Chardonnay 90 points. We look forward to the 2013 vintage too.
Food pairing
A good partner for ham starters and fish dishes, especially with sauces

Producer
The Di Lenardo family has cultivated vines in Friuli-Venezia Giulia since the early 1800’s. Quality took a leap forward in 1987, when the estate decided to press only the grapes grown in their vineyards. In 1998, winemaker Massimo di Lenardo personally took charge of the wine production. Emphasis was placed on using only hand-picked, estate grown fruit coupled with new plantings of specially selected varieties, increased density of vines and severe pruning. Refined methods of vinification, based on physiological ripeness and electronically controlled temperature during the fermentation, improved the quality of the wine. Whole berries are gently crushed in a pneumatic press. After a first racking, the must is transferred to temperature controlled fermentation vats and the wine stays on the lees before bottling. With the exception of Toh! and Sauvignon, all the wines see malolactic fermentation.