Ca' di Rajo, Sauvignon Blanc
Ca 'di Rajo is a historic winery of the Marca Trevigiana. It is located in San Polo in Piave, in the Treviso countryside that extends from Conegliano to Oderzo, in an area characterized by predominantly alluvial soils, where the vine has lived for centuries. It is a family business, which runs a farm that has always been committed to enhancing the traditions of the territory with particular attention to the historical vines of the place and to the oldest vine growing systems. The flagship wine of the winery is undoubtedly the Raboso del Piave. It is produced with a native red berried grape, which gives wines of great structure, with important tannins and acidity. These are powerful and long-lived reds, which require long aging in wood to reach full expressive maturity. Precisely because of these characteristics, in the past it had been set aside in favor of more profitable international vines. It is due to some tenacious producers its rediscovery and enhancement, which have transformed it into an excellence of the territory. Among the white berried grapes, the company's focus is on the white manzoni, a variety created by Professor Luigi Manzoni of the Conegliano Enological School, crossing the Rhine riesling with the pinot bianco.
It is a high quality grape, which produces elegant and refined wines, characterized by a vibrant freshness. In addition to the two symbolic vines of the territory, Ca 'di Rajo cultivates: pinot grigio, chardonnay, traminer, sauvignon blanc, cabernet sauvignon, cabernet franc and merlot. Ca 'di Rajo is famous for having preserved within the company 15 hectares cultivated with the ancient method of Bellussera, a historic system of growing the vine now lost. It is a real example of the archeology of the vine, which constitutes a precious historical memory of the past. The model was created towards the end of the 19th century by the Bellussi brothers of Tezze di Piave to combat downy mildew. The vines are planted in rows 3 or 4 meters apart. They are married to poles or fruit trees and made to climb up to two and a half meters in height. The long shoots are made to develop diagonally with respect to the inter-row, connected with iron wires arranged in a radial pattern. A sort of vault is thus created, which keeps the clusters very far from the ground and avoids the danger of excess humidity, which favors the spread of downy mildew. The wide inter-row was cultivated with vegetables and the plants that supported the vines were often mulberry trees, whose leaves were used for the breeding of silkworms. Today the old plants in Bellussera di Ca 'di Rajo are still in production and represent the history of the company with vines over 70 years old.
Sauvignon Blanc is one of the most loved and widespread white grape varieties in the world. It is a variety native to the Loire Valley region which gradually spread to Bordeaux as well. DNA analyzes have revealed its kinship with Savagnin, one of the oldest grapes in central Europe which could be one of the parents of Sauvignon Blanc. As a semi-aromatic variety, it is now grown in many countries around the world, most notably in New Zealand, California, Australia, Chile and South Africa. In Italy, it is mainly present in Friuli Venezia Giulia and Alto Adige. Naturally, pedoclamic conditions that vary from place to place allow Sauvignon Blanc to express its personality in a very different way. An emblematic case of the Loire are the very cold temperatures and high humidity which, in addition to the presence of waterways, allow Sauvignon Blanc to develop the typical acidity in wines from Sancerre and Pouilly-sur-Loire, also famous for its wine. Pouilly-Fumé : these are sharp wines with typical hints of gooseberry, musk, wild herbs and flint that give the palate an aromatic texture that is not easy to taste but much appreciated by connoisseurs. Reaching the Bordeaux area, with the Sémillon, Sauvignon Blanc and Muscadelle grapes, the famous botrytised wines are obtained, that is, resulting from the appearance of noble rot on the berries which gives unique flavors by combining a high acidity with a considerable amount of sugar developed as a result of the dehydration of the cluster: Sauvignon Blanc is also in this case responsible for conferring very delicate and elegant aromas. The yield of Sauvignon in Italy is also very particular, which in the areas of Collio and Colli Orientali del Friuli has found ideal environments to grow and give the best of itself. The structure of the Sauvignon from California and New Zealand is different, in which the tropical scents of white pulp fruits blend pleasantly with the typical herbaceous notes, releasing the more acidic properties of lemon peel and pomegranate in combination with wild herbs such as thyme. , sage, rosemary.
Why buy Sauvignon Blanc
Buying Sauvignon Blanc means first of all being able to familiarize yourself with one of the most widespread and famous white berried varieties in the world. The particular aromatic cut made by Sauvignon Blanc allows it to be considered as a semi-aromatic grape and, for this reason, very transversal with respect to tastes and culinary uses. Given its diffusion, buying this wine means being able to explore very diversified products and being able to deepen different local cultures, all enclosed in the great expressions of a single grape variety.
What is the origin of Sauvignon Blanc?
The origin of the name Sauvignon Blanc probably derives from sauvage (wild). There are two biotypes, that is expressions which, although belonging to the same variety, differ in some character: Sauvignon Piccolo and Sauvignon Grosso.
What are the characteristics of wine made from Sauvignon Blanc grapes?
Sauvignon Blanc produces wines with very recognizable characteristics: the color is usually straw yellow and can take on golden reflections with a fermentation or short aging in wood according to a widespread practice in the Pessac-Leognan area. In these cases the acid tones are diluted until they take on greater density and creaminess, with a pleasant worked note and more fruity scents. Sauvignon Blanc is otherwise recognizable for a marked shade of green apple, passion fruit and a herbaceous note ranging from asparagus to green pepper and basil.
What are the best combinations for Sauvignon Blanc?
Sauvignon Blanc is indicated in combination with grilled white meats, shellfish and fish such as sea bass flavored with lemon and parsley. For some it is also a valid accompaniment to risotto with asparagus, while it is the flagship wine for appetizers based on cold cuts and fresh cheeses.