IGP Venezia Giulia
No. of bottles produced: 2.000 bottles of 0,75 l.
Location: 180-350 mt. s.l.m., calcareous-clay alluvial soil.
Yield per vine: 1,5 kg./ceppo.
Collection mode: manual in boxes.
Vinification: soft pressing of whole grapes and subsequent static decantation at 8 ° C for 24 hours. After the separation of the deposit, fermentation begins at a controlled temperature with natural yeasts of the grapes to keep the olfactory heritage intact.
Aging: 10 months in stainless steel tanks in contact with fermentation yeasts periodically kept in suspension. Then bottled for 4 months before sale.
Color: straw yellow.
Bouquet: intense and characteristic, it expresses a range of aromas in perfect harmony.
Taste: on the palate it is dry, with a good structure.
Pairings: particularly suitable to accompany seafood and shellfish.
Longevity: 4-5 years.
Serving temperature: 11-12 °C.