Details of wine
Pojer and Sandri is a winery born from the desire of two friends to chase a dream in which sustainability, innovation and experimentation could coexist to make wines with a strong personality.
Today that dream is fully realized and the winery has stood out for some innovations of fundamental impetus for all national wine production, including the fact that it was one of the first to introduce Chardonnay and the production of Sauvignon Blanc.
Sauvignon Blanc links its affirmation to the history of Pojer and Sandri and comes from grapes grown in Faedo, a place rich in volcanic rock where the climate is mitigated by the influence of Ora del Garda.
The grapes are subjected to the process, created in the company, of the hyper-reduction of the grapes capable of minimizing oxidation and ensuring the natural aromaticity of the grape.
Multifaceted white wine with distinctly varietal characteristics.
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Giallo paglierino con riflessi verdognoli.
Dal profumo netto, intenso, tipicamente varietale (sentore di fiori di sambuco, fico, foglie di pomodoro) con delicate sfumature fruttate che ricordano la pesca, l'albicocca e il ribes nero.
Si riscontra ottima corrispondenza naso-palato.
È un vino bianco di eccezionale pregio che si accosta egregiamente agli antipasti, ai crostacei ed al pesce in genere, ma non disdegna affatto di essere offerto come aperitivo.
|TRAINING SYSTEM||"Pergoletta trentina aperta"|
|FORMAT||0,75 L Standard|
|CLASSIFICATION||IGT Vigneti delle Dolimiti o Weinberg Dolomiten|
|LOCATION||Palai, Frait, Valbona|
|GROUND||Faedo si trova tra la formazione permiana della piattaforma porfirica (roccia vulcanica) e i depositi werfeniani di arenarie, siltiti, marne, calcari e dolomie. Il terreno è variabile in profondità da 30 a 100 cm, è di tipo limoso?calcareo e poggia su un conglomerato marnoso. Valbona invece è stata modellata anticamente dal ritiro di ghiacciai e più tardi dall'opera del torrente Scorzai. Scavando nella roccia porfirica (origine vulcanica) si sono originati dei terreni sabbiosi dal colore bruno scuro, ricchi di scheletro (ciottoli arrotondati).|
|PLANTS FOR HECTARE||6200 ceppi per ettaro a Cembra, dove gli impianti sono a rittochino (seguono la linea di massima pendenza, che raggiunge nel nostro caso il 50%).|
|WINEMAKING||Il metodo di vinificazione in bianco prevede il lavaggio delle uve e la pressatura in atmosfera controllata. Entrambe le tecniche sono state sviluppate in azienda perseguendo l'obbiettivo di evitare l'utilizzo di antiossidanti esogeni e per preservare i caratteri varietali dell'uva stessa (aromi e antiossidanti).|
|RETURN HALF||80 q.|
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Name: Pojer e Sandri
Start-up year: 1975
Cultivated hectares: 26
Winemaker name: Mario Pojer
Address: Via Molini, 4 - Faedo (TN)
Web Site: www.pojeresandri.it
The company was founded in 1975 and Sandri Pojer encounter young Fiorentino Sandri and Mario Pojer. The first had just inherited about two hectares of vineyards, the second had recently graduated from the prestigious enologist enology school of St. Michael the Adige. This successful combination comes alive with the common desire to produce great value wine from the vineyards located between the Valley and the Valley of Cembra, specifically in the hills of Faedo, according to many hill that had a small vineyard vocation. The first wine produced was an extraordinary Palai Muller Thurgau '75 exceptional fragrance and finesse, followed by a Chardonnay and a local variety which Nosiola. On the basis of an almost immediate success, the company grew through acquisition of new land and today the vineyard area is 26 hectares, spread across 6 different municipalities: S. Michele and Faedo plus four municipalities of the Cembra Valley. The vineyards located on the hill of S. Michael / Faedo, silty substrate - limestone with an altitude varying from 250 to 750 meters. above sea level, are affected by the cultivation of red grapes in the lower part and white fruit varieties at high altitude. The Cabernet with Merlot and Lagrein make up our "Rosso Faye", the Top Wine Company. Going up the hill gradually meet Nosiola, Traminer, Chardonnay, Sauvignon and Pinot Noir, to arrive at the limit of 700 meters. In Location Palai, the cultivation of Müller Thurgau. Always share grow Chardonnay and Pinot Noir with the specific intent to produce "bubbles" in the classic method Rosé Brut and Extra Brut version. The oldest plants, 25-30 years, allow us to aim higher, they are born Faye White and Pinot Noir-Rodel Pianezzi. Fermentation and aging in mature wood. In Val di Cembra Valbona in the locality, in Maso Besler, of very deep soils of volcanic origin (the famous porphyry) we set up a more advanced concept, which leaves from the wine varietal to become a cuvee of 5 for the white varieties Besler Biank and 5 for the red varieties Besler Ross, vinified in wooden casks aged between 3 and 20 years. Biank in particular for the use of 60%, acacia wood. From the beginning to the cellar, it is always joined by the distillery, which was among the first to be produced in Trentino, grappa single variety. In 1982 the plant of the distillery, is replaced with a distillation in a water bath (model Zadra), ideal for high quality distillation, then renovated in 1993. As for spirits, the production includes the brandies, spirits and fruit brandies. All products that come strictly from regional raw materials, mostly produced in the company like grape, quince, currant, elderberry, mountain maple, wine, fruit for the remainder of the micro-zones have been identified where the production and quality traits are aromatic the best. The project, part of Brandy in 1986, after some study trips in France, particularly in the areas of Cognac and Armagnac. For the first time, wine grapes, with the aim to produce a base wine to be distilled and directs the choice of two local varieties, the Slave of the highest areas of the hills of Faedo and Lagarina of high Cembra Valley. The project is ambitious and undoubtedly expensive, given the aging of wine distilled for ten years in barrels, but the years pass quickly and the quality is growing from year to year. And so in 1997 appeared on the market the first spirit "Divine", vintage 1986. The latest is: "Merlin", obtained by combining a Lagrein grape must in fermentation of 4 to 5 degrees of alcohol with our brandy aged 15 years. An unexpected success: finally an Italian wine to match with chocolate!