Tropical and vibrant Sauvignon Blanc from Jesi made on the skins with cryo-maceration. Aromas of guava, lime, gooseberry, daffodil and lemongrass

This tropical, citrusy and herbal wine is made by Montecappone – experts in hyper-reduction (without oxygen) winemaking. Montecappone’s Verdicchio wines have won an incredible number of awards across Italy. This wine showcases their mastery with Sauvignon Blanc. Grapes are planted on a south-sloping hill just behind the Montecappone winery, near the town of Jesi.

The name “La Breccia” literally means “pebble”, because the soil in the vineyard is rich in gravel and small stones.

Winemaking

In mid-August, Sauvignon Blanc grapes are hand-harvested and rushed into the winery for cryo-maceration. Before pressing, bunches are put on dry ice and cooled to 10°C. After that, they are pressed, and remain in contact with the skins for six hours, all while remaining at 10°C. The air is all flushed out with an inert gas, to prevent the chance of oxidation and retain Sauvignon’s purest aroma. Fermentation is carried out over two weeks at a controlled temperature, slowly stepped up from 12°C to 18°C. Finally, the wine is put into large, 8,000-litre cement tanks for refinement over five months.

Tasting Notes

Watery-lemon in colour. Tropical, fresh and citrusy, La Breccia Sauvignon Blanc bursts with aromas of guava, lime, gooseberry and lemongrass with hints of daffodil and thyme. The combination of green fruits, herbs, and white flowers creates a vibrant, fresh wine. It’s both pure and complex thanks to the skin contact and oxygen-free fermentation.

Awards

Associazione Italiana Sommelier – 3 Viti (2019 vintage) | I VIni di Veronelli 2021 – Two Stars (2018 vintage)