Grapes: Chardonnay and Sauvignon

Production Area: Friuli

Soil type: clavey and limestone soil with high content of white marl.

Training system: Spurred cordon system.

Harvest time: beginning of September.

Vineyards: east-west and north-south orientation with 2,500/3,000 grapevines per hectare.

Alcohol content: 11,5%

Total acidity: 6,30 g/l

Pressure: 2.5 bar

Winemaking process: The grapes are separately picked, selected and collected in small baskets; they are then taken to the cellar for soft pressing and static decantation of the must. The primary fermentation starts at 18/20°C with select yeasts, and then continues at 13/14° C in steel tanks, where the separated wines carry on evolving. This enables the wines to express their fresh and citrus fruit aromas at best. After some times of refining on the ‘noble lees’, during which it acquires more complex organoleptic features, the wines are put together. At this stage, it is ready for the second fermentation stage, which is also referred to as “secondary fermentation “, after this the wine is bottled. Its character becomes fully grown after a necessary rest in the bottle.

Organoleptic Characteristics:

  • Perlage: fine and persitent.
  • Colour: straw yellow with greenish nuances.
  • Bouquet: elegant fragrance with delicate floral notes accompanied by exotic fruit flavors and citrus notes. Warm and enveloping, rich in complexity.
  • Taste: fresh with a good structure, pleasant to the palate and hormonious.

 

Food Matching: Perfect as aperitif, excellent with light pasta and rice dishes. Very good for the whole meal.

Service: Enjoy at 6 – 8° C in a large crystal glass.

Bottle: 0,75 lt.

 

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