Dipoli, Alto Adige Sauvignon Blanc "Voglar", 2021
Peter Dipoli looked at the pure dolomite limestone of the Alto Adige mountains, saw a spot made for great white wine, and planted Sauvignon Blanc where his neighbors grew easy Schiava. The result, which he calls Voglar, is arguably the most serious Sauvignon Blanc in Italy: grown on terraced slopes at 500 to 600 meters, fermented and aged in acacia wood barrels rather than the usual French oak, and left on its lees for extended aging. Dipoli releases it deliberately late, holding it in the cellar so it arrives with structure and depth already integrated. This is Sauvignon Blanc for people who think they don't like Sauvignon Blanc: chiseled, mineral, and built to evolve for years. Give it a proper glass and don't over-chill it.
Original: $39.99
-65%$39.99
$14.00Dipoli, Alto Adige Sauvignon Blanc "Voglar", 2021
Peter Dipoli looked at the pure dolomite limestone of the Alto Adige mountains, saw a spot made for great white wine, and planted Sauvignon Blanc where his neighbors grew easy Schiava. The result, which he calls Voglar, is arguably the most serious Sauvignon Blanc in Italy: grown on terraced slopes at 500 to 600 meters, fermented and aged in acacia wood barrels rather than the usual French oak, and left on its lees for extended aging. Dipoli releases it deliberately late, holding it in the cellar so it arrives with structure and depth already integrated. This is Sauvignon Blanc for people who think they don't like Sauvignon Blanc: chiseled, mineral, and built to evolve for years. Give it a proper glass and don't over-chill it.
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Peter Dipoli looked at the pure dolomite limestone of the Alto Adige mountains, saw a spot made for great white wine, and planted Sauvignon Blanc where his neighbors grew easy Schiava. The result, which he calls Voglar, is arguably the most serious Sauvignon Blanc in Italy: grown on terraced slopes at 500 to 600 meters, fermented and aged in acacia wood barrels rather than the usual French oak, and left on its lees for extended aging. Dipoli releases it deliberately late, holding it in the cellar so it arrives with structure and depth already integrated. This is Sauvignon Blanc for people who think they don't like Sauvignon Blanc: chiseled, mineral, and built to evolve for years. Give it a proper glass and don't over-chill it.
