Borgo Conventi Collio Sauvignon 2017
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The wine is characterized by an elegant and fruity bouquet and well structured, harmonious body with a long-lingering finish.
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2021-
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The name Borgo Conventi, which translates to "hamlet convent", was inspired by a legend and a plot of land in the ancient hamlet of Farra d'Isonzo, located in Italy's Friuli-Venezia Giulia region. In the 17th Century, a noble landowner, Count Strassoldo, donated the land to a friar named Basilio Pica, on which the province's first monastery was built. Established in 1975, Borgo Conventi took its name from this legendary land in Farra d'Isonzo and was founded on the promise to produce elegant wines which respect the land and the province's history. Today, Giancarlo Polegato and his family remain committed to that promise.
Borgo Conventi owns 20 hectares of prime vineyards in the Collio DOC, which covers the hills of Gorizia in the prestigious wine growing region of Friulia-Venezia Giulia. Collio borders Italy's Veneto region and the neighboring countries of Slovenia and Austria. Geographically, Collio is influenced by the Alps to the north, the Adriatic Sea to the south and the Friulian Plain in between, and the DOC is known for producing complex and aromatic white wines which exhibit Slavic, Germanic and Italian traits. The reigning white-wine grape varieties include the indigenous Friulano as well as the international varieties of Pinot Grigio and Sauvignon. Borgo Conventi's estate vineyards range in age from 15 to 45 years old and the soil is composed of layers of marl and sandstone which impart a unique minerality to the wines.
Winemaker Paolo Corso has been making wines for Borgo Conventi since 1989, and believes great wine is crafted in the vineyard. The passionate team at Borgo Conventi is devoted to their vineyards and their ecosystem and the use of sustainable farming practices, such as the elimination of chemical weed control and the use of weather stations in the vineyard - it's their way of saying, "thank you", to the land.
Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm Secret—Along with Cabernet Franc, Sauvignon Blanc is a proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (herbaceous aromatic compounds) inherent to each member of the family.
The source of some of Italy’s best and most distinctive white wines, Friuli-Venezia Giulia is where Italian, Germanic and Slavic cultures converge. The styles of wines produced in this region of Italy's far north-east reflect this merging of cultures. Often shortened to just “Friuli,” the area is divided into many distinct subzones, including Friuli Grave, Colli Orientali del Friuli, Collio Goriziano and Carso. The flat valley of Friuli Grave is responsible for a large proportion of the region’s wine production, particularly the approachable Pinot grigio and the popular Prosecco. The best vineyard locations are often on hillsides, as in Colli Orientali del Friuli or Collio. In general, Friuli boasts an ideal climate for viticulture, with warm sunny days and chilly nights, which allow grapes to ripen slowly and evenly.
In Colli Orientali, the specialty is crisp, flavorful white wine made from indigenous varieities like Friulano (formerly known as Tocai Friulano), Ribolla gialla and Malvasia Istriana.
Red wines, though far less common here, can be quite good, especially when made from the deeply colored, rustic Refosco variety. In Collio Goriziano, which abutts Slovenia, many of the same varieties are planted. International varieties like Merlot, Cabernet Sauvignon, and Cabernet Franc are also common, but they tend to be Loire-like in style with herbaceous character and mellow tannins. Carso’s star grape is the red Teranno, notable for being rich in iron content and historically consumed for health purposes. It has an earthy, meaty profile and is often confused with the distinct variety Refosco.