Production Zone: D.O.C. Friuli Colli Orientali
Grape Variety: 33% Riesling renano, 33% Sauvignon, 33% Traminer Aromatico
Growing System: Short Guyot (5 buds) with a plant density of 5,000 vines per hectare
Harvest time: The last week of September
Vinification: After harvesting, the grapes are laid in cases and left to dry in controlled climate condi- tions for approximately 80 days. The phenomenon known as “noble rot” is allowed to develop on the Traminer grapes, whereas with the Sauvignon and Riesling, the sugars and aromatic components in the grapes themselves are simply concentrated. Once the desired degree of raisining has been achieved, the grapes are stripped, crushed and lightly pressed. The resulting must undergoes cold static decantation and, with the addition of selected yeasts, is set to ferment in stainless steel vats at a low, precisely controlled temperature (8-10 °C). After frequent batonnages and a suitable period of maturation, the wine is blended and bottled in the month of February. It is only presented to the consumer after a suitable final period of resting and maturing in the bottle.
Availability: In the early spring a year and a half after the harvest.
Indicative Values: Total acidity 6.4 g/L; alcohol content 12.50%, residual sugars 170 g/L
Colour: Intense straw yellow with elegant and brilliant golden reflections.
Notes on flavour and bouquet: An intense and complex first impact on the nose, of great elegance and purity in its bouquet of candied citrus, intermingling with a sweet, honeyed bouquet. Corpulent in the mouth, this is a triumph of the sweet and the aromatic, with fresh, persistent sensations working together to create a very impressive palate signature. Persistent notes of candied orange, citron, and lemon arise with a sweet finish of apricots in syrup. A well-balanced acidity closes the sweetness with a long, dry and non-oily end note.
Serving Temperature: 10 - 12 °C
Serving Suggestions: A conversation wine. Delicious with dry, miniature pastries or to contrast the flavours of young gorgonzola with acacia honey. The best accompaniment is, however, left to personal preferences of the individual.