Franz Gojer
Sauvignon Karneid 2023
Other years:
2024| Denomination | DOC Alto Adige Sauvignon |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | Sauvignon |
| Other years | 2024 |
- Name and vintage: Alto Adige DOC, still white wine 2023, 0.75 l bottle
- Grape variety and alcohol content: 100% Sauvignon, 13.5% vol, Franz Gojer
- Vinification: hand-picked, 6-hour maceration, fermentation at controlled temperature
- Tasting notes: hints of grapefruit, passion fruit and herbs; lively, full-bodied and mineral palate
- Pairings: ideal with raw fish, shellfish, summer pasta dishes, cheeses; serve at 12-14 °C
Description
What kind of wine it is
Franz Gojer's Sauvignon Karneid is a still white wine from Alto Adige, made from Sauvignon grapes. In the glass, it stands out for its lively and full profile, characterised by a consistent minerality that supports the palate. The careful vinification aims to preserve the grape's natural structure, bringing out clear notes of grapefruit and passion fruit intertwined with subtle hints of aromatic herbs, for a bold and harmonious tasting experience.
Where it comes from
The vineyards, located on the southern slope of Cornedo all’Isarco at an altitude between 550 and 600 metres, benefit from ideal conditions. The sandy soil, originating from the disintegration of porphyritic rocks, is enriched by glacial sediments of granite, basalt and gneiss. Cultivation on natural slopes allows for careful management, giving the wine its unmistakable mineral character. This connection with the land shapes a strong savoury imprint, balanced by vibrant aromatic energy.
How it is produced
Manual harvesting is followed by gentle gravity processing to preserve the integrity of the bunches. To enhance the aromatic profile, a six-hour skin maceration is carried out, followed by natural sedimentation of the must for 48 hours at 6°C. After a slow fermentation, the wine settles until spring. Part of the grapes ferment as whole berries for three days, giving volume and a full-bodied structure to the palate, while maintaining freshness and the typical savoury continuity.
History and Curiosities
Franz Gojer's Sauvignon Karneid originates in Cornedo all’Isarco, from vineyards rooted in a glacial-origin terroir enriched by deposits of porphyry, granite and basalt. This unique geology is complemented by meticulous manual harvesting and gentle gravity-fed processing in the cellar. The wine’s complex character comes to life through a brief skin maceration and the fermentation of carefully selected whole grapes. The result is a full-bodied and lively glass, enchanting with aromas of grapefruit and passion fruit, finishing with a persistent minerality.
Awards
-
2023
93/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
05 - 10 years
| Name | Franz Gojer Sauvignon Karneid 2023 |
|---|---|
| Type | White still |
| Denomination | Alto Adige DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | Sauvignon |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Franz Gojer |
| Story | History and Curiosities Franz Gojer's Sauvignon Karneid originates in Cornedo all’Isarco, from vineyards rooted in a glacial-origin terroir enriched by deposits of porphyry, granite and basalt. This unique geology is complemented by meticulous manual harvesting and gentle gravity-fed processing in the cellar. The wine’s complex character comes to life through a brief skin maceration and the fermentation of carefully selected whole grapes. The result is a full-bodied and lively glass, enchanting with aromas of grapefruit and passion fruit, finishing with a persistent minerality. |
| Origin | Cornedo all’Isarco: southern slope |
| Soil composition | Sandy soil originating from the disintegration of porphyric rocks enriched by sediments of granite, basalt, and gneiss dating back to the glacial era. |
| Fermentation | 3 days (for 10% of the grapes, with whole berries) |
| Production technique | Manual harvesting; delicate gravity processing; maceration on the skins (6 hours); natural settling of the must (at least 48 hours at 6 °C); slow and controlled fermentation; 10% of the grapes fermented for 3 days with whole berries |
| Wine making | Delicate processing by gravity on natural slopes. Maceration time on the skins: 6 0 hours. Pressing, natural settling of the must for at least 48 hours at a temperature of 6°C. Slow and controlled fermentation, racking until spring arrives. 10% of the grapes are fermented for 3 days with whole berries. |
| Allergens | Contains sulphites |