Sauvignon originates from France and is cultivated in most of the winegrowing countries.

The variety is not too choosy as far as soil is concerned but it does better in good soils, even more so if the vineyard bathes in the sun. It is boasts profuse growth, which is manifested by rank foliage of the vine during vegetation.

It is considered to be a high quality variety for white wines, which is owed to its varietal character that depends primarily on the selection, type of soil and microclimate (Hrček, Korošec-Koruza, 1996).

Colour: It is of a greenish yellow colour.
Scent: The primary aromas are distinct, characteristic of the variety and distinguishable as to the origin although they do differ in shades. They are reminiscent of the scent of elder blossom, cut grass and tomato or blackcurrant leaves. Some wines are gooseberry-scented. The scent of asparagus is also a component part of the aroma of this wine.
Taste: It is full-bodied and with, almost as a rule, sufficient acid, it is tasty and fresh. Under-ripe grapes are expressed in the wine, which, consequently leaves some bitterness on the tongue, which in turn provide evidence of the easily recognisable character of this variety. Depending on the degree of the expressiveness of the Sauvignon varieties wines, those less expressive can be served with fish or vegetable stews while the more expressive ones pair well with fish sauce. Better vintages combine very well with goat cheeses offering delicious and piquant pleasures of the combination: a real symbiosis between the prevailing Sauvignon scent and the piquant character of goat cheeses. (Nemanič, 1999).