Grapes: Pinot Grigio and Chardonnay

Production Area: Friuli

Soil type: calcareous origin with high percentage of argillaceous marl.

Training system: Guyot.

Harvest time: first period of September.

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

Alcohol content: 12%

Residual sugar: 9 g/l

Total acidity: 6 g/l

Pressure: 6 bar

Winemaking process: The grapes are soft-pressed to preserve the integrity of the grape skins and therefore to obtain a very gentle crushing of the same. Before the fermentation, the must obtained is cold settled. Fermentation occurs at a controlled temperature of 15° C. After this stage, the wine is racked and allowed to mature on fine lees until March so that extracted aromas are well-emphasized and well-balanced with the wine structure. Secondary fermentation takes place in autoclaves at low temperature for approximately two months.

Organoleptic Characteristics:
Perlage: very fine and persistent, lively and elegant.
Colour: straw yellow with gold nuances.
Bouquet: elegant with tones of exotic fruit, Mediterranean spices and vanilla.
Taste: velvety with an elegant and appealing flavour.

Food Matching: Excellent as an aperitif wine, Pietra Nera is as superb partner to antipasti and risottos. It is ideal with lobsters and shellfish.

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

Bottle: 0,75 lt.