The winery Pojer e Sandri, unanimously considered one of the most important wineries in Trentino, was born in 1975 from the meeting between Fiorentino Sandri, who had just inherited 2 hectares of vineyards, and Mario Pojer, who had just graduated in enology at the famous institute of San Michele all’Adige.
After a first period of trips to the best wineries around Europe, looking for inspiration and with the intention of learning the best and most recent winemaking techniques, the two partners began to produce wine, in the area of Faedo (about 20 kilometers north of Trento), with an approach aimed at the continuous improvement of their production cycles, both in the vineyard and in the cellar. If today the figure of Mario Pojer is counted among the most innovative and brilliant Italian winemakers it is thanks to his deep curiosity for all that can contribute to make his wines better, but also cleaner and more natural.
In the vineyard, for instance, it has long ceased to use herbicides and, in general, any type of chemical additive, to protect and improve the health of the cultivated lands. The plants are also pruned with the method, devised by the famous wine consulting company Simonit e Sirch, adopted by the most famous wineries around the world (such as Leroy for example), based on the plant development through a specific kind of branching which allows its average age extension and a healthier life. In the cellar, on the other hand, has become famous the large water tank that, like a whirlpool, washes the freshly picked grapes, removing many impurities and allowing the yeasts left on the skins to develop a faster fermentation, with wines with a clearer profile, typical of those territories. Finally, mention should be made of pressing in a controlled atmosphere, with nitrogen and carbon dioxide totally replacing oxygen, which avoids any unwanted oxidative process.
Their Sauvignon comes from vines between Palai (in Faedo, in the extreme north of Val di Cembra, at 700 meters above sea level) and Valbona (in the most eastern part, at 400 meters above sea level). It is one of the most famous samples of the winery, as well as the first Sauvignon ever to be produced in Trentino (1979); a wine that, after the careful selection of the grapes in the plant and the various vinification steps (of which I wrote above), rests for a few months in the bottle before marketing.
The 2019 vintage has a straw-yellow color with an almost greenish ring, with aromas that are characterized from the beginning by tomato leaf, nectarine, pineapple and fresh mown grass, with a contour of chlorophyll, lychees, elder and damp rock. The body is fairly soft (without excesses), with a nice balance between citric acidity and mineral sapidity, together with a slightly bitter vein, and the retro-olfactory return of the tomato leaf and chlorophyll, up to a greedy discreet length finish.
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