Adopt your Vineyard of

SAUVIGNON 2026

Deliveries starting at June 2027

The Sauvignon Blanc of Castello di Buttrio is far more than a wine — crafted from one of the most distinctive grape varieties in the world, it stands out as a true delight for the senses.

This grape, rich in floral, citrus, and tropical fruit aromas, merges beautifully with the mineral character of the soil.

Its enveloping charm and striking aromatic profile make this wine an irresistible treasure.

How many Vineyards you want to adopt?

You will get a production of litres

That corresponds to bottles of litres.

For a total of

You chose the wine.

Now tell your story.

Choose how to personalize your adoption with labels, memory cards, and wooden crates. Or send it as a gift to someone special.

Discover the Emotions configurator

Your production
Adoption / Gift certificate
Customization of the label
Choice of format among those available
Free shipping in Italy
Possibility of shipping to multiple addresses and/or abroad (options with additional costs)
Updates on the status of your adoption
Possibility to visit the manufacturer
Insurance

Characteristics

Typology: DOC Friuli Colli Orientali
Grape variety: Sauvignon Blanc
Body: Medium
Alcohol content: 13%
Tasting temperature: 8° - 10°C

Perfumes and scents: Aroma: highly aromatic yet delicate, with clear notes of yellow pepper and sage, complemented by hints of tropical fruit, peach, and melon. Taste: full, elegant, and velvety on the palate, with excellent structure and a harmonious acidity.
Pairings: It shines with shellfish in general, and especially with scampi — whether served raw or used to dress pasta alla busara. Perfect with lobster and crayfish in all their variations, and equally suited to baked fish with Mediterranean aromatics. Excellent with spring herb risottos.
Winemaking: Vinification: gentle pressing with separation of the different press fractions. Static decantation at 14°C for 24–36 hours. Fermentation in stainless-steel tanks at a controlled temperature of 18–20°C. Aging: 6–8 months on the fermentation lees, periodically kept in suspension.