Denominazione di Origine Controllata


Braida Santa Cecilia

Wine characteristics Sauvignon

Pale yellow with intense aroma of tomato leave, sage, melon, tropical fruits. Aromatic and long on the palate, good acidity, slightly dry, an historic wine of real character.

Recommended with Sauvignon

As an aperitif but also well suited for ham hors d’oeuvre, quality seafood such as: spiny lobster, lobate, prawn, salmon, sauced fish, delicate and creamy soups. It must be drunk within two years.

Serving temperature Sauvignon

8–10 °C; 46.4–50 °F


  • Bibenda, 4 Bunches
  • Vini d’Italia del Gambero Rosso,
    2 Glasses
  • Concorso Mondiale del Sauvignon,
    Gold Medal – Best Italian Sauvignon
  • James Suckling, 90 pt.
  • Bibenda, 3 Bunches
  • I Vini di Veronelli, 87 pt.
Soil Gravely of alluvial foothill origin, typical of the land named “Grave del Friuli”.
Grapes Pure Sauvignon grapes, R3 clone.
Growing system Guyot.
Harvest Second fortnight of September.
Vinification The must extracted from the pulp, by soft squeezing, is separated from the skins before fermentation begins.
The fermentation is done under controlled temperature to favour the extraction of colours, of taste and the growth and the preservation of the original aromas of the grapes.
Fining In bottle.

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