TYPE OF SOIL
Marl and sandstone from Eocene age also known as “ponca”, a distinctive characteristic from the hills of Eastern Friuli (Friuli Orientale).
Pinot Nero and Ribolla Gialla vinified with a long Charmat method.
French Guyot training with a plant density of 4,500 vines per hectare.
Last week of August.
Whole grape clusters are harvested in cases and vinified off-the-skins with soft crushing. The so obtained first-pressing must undergoes a cold static decantation. Follows a slow fermentation in 225-litre French oak barrels of second and third use. The second fermentation happens in stainless steel sealed tanks in January at a temperature varying between 13° C and 14° C. Then takes place a long maturation “sur lies” in stainless steel sealed tanks completed by occasional swirling of the yeasts on the lees (“remuage”). Only after a further aging in the bottle, it will be ready for the consumers tasting.
At least after one year and a half from the harvest.
Total acidity 6.0 g/L; alcohol 12.00% by vol.
Deep and brilliant straw yellow.
NOTES ON FLAVOUR AND BOUQUET
With an ample nose, this wine is fascinating, refined and complex, with flowery hints of hawthorn and ripe tropical fruit, which gently melt into a delicate scent of yeasts and vanilla. Its palate is sumptuous, round and structured, with touches of bread crust, ripe fruit and pleasant mineral notes. Refined and lingering perlage.
6 – 8° C.
All-round fizz with various matchings. Perfect as apéritif, it pairs fish and shell appetizers as well. Excellent with white meat and baked fish, it can accompany the entire meal.