Kaid Sauvignon is the perfect combination between varietal notes and peculiarities of territory. It was born from the vineyards planted in 2004 at 330 meters above sea level, in a clay and sandy soil.


white – DOC Sicilia – BIO



100% Sauvignon Blanc



10 – 12°C



medium size tulip-shaped glass to fully enjoy the bouquet



Excellent with seafood ravioli with fresh vegetables or turbot with rosemary.

It’s an elegant and refined wine that will charm you with its inexhaustible weaving and its enveloping energy. You will love its saltiness and its enjoyable finish that recalls freshly picked almonds.

 straw yellow with bright green reflections.

AdC_olfatto@2x you can smell the typical Sauvignon blanc’s aromas such as lime, passion fruit, grapefruit, wet nettle, lavender and elder flowers, in addition to delicate and subtle minerals nuance.


dynamism and liveliness are the main characteristics of this wine that combines these exuberant peculiarities with a wide structure, enhancing its charm and its balanced softness.

Kaid Sauvignon 2021

  • Silver Medal – Concours Mondial du Sauvignon 2022
  • 88 Punti – Vinous


Kaid Sauvignon 2020

  • 4 Foglie – Guida Vini Bio 2022

Kaid Sauvignon 2019

  • Gold Medal – Concours Mondial de Bruxelles
  • 91 Points – Wine Enthusiast
  • 5 Foglie – Guida Vini Bio


Kaid Sauvignon 2018

  • 90 Points – DoctorWine Guida Essenziale ai Vini d’Italia 2020
  • 90 Points – Falstaff
  • 89 Points – Vinous
  • 4 Foglie – Guida Vini Bio

Kaid Sauvignon 2017

  • 87 Points – Wine Enthusiast


Kaid Sauvignon 2016

  • Bronze Medal – Decanter World Wine Awards
  • 88 Points – Vinous


Kaid Sauvignon 2015

  • Great Gold Medal – Concours Mondial de Bruxelles

Soil composition | hilly, clay-loam with medium presence of skeleton

Altitude | 330 meters above sea level

Age of vines | 2004

Production area | Contrada Mandranova in the Camporeale countryside

Training system | espalier training with Guyot pruning

No. of vines/hectare | 4.000

Yield/hectare | 8.0 tonnes

Harvest period | second ten days of August with manual harvest and grape selection

Crushing | the grapes are destemmed and cooled, then softly crushed in absence of oxygen

Alcoholic fermentation | 15 days, in steel tanks, at low temperature (14-15 °C)

Ageing | 6 months in steel tanks on the fine lees at 10-12 °C

Bottle ageing | 2 months at controlled temperature (18 °C)