IGT Venezia Giulia
selection of Friulano o Tocai and Pinot
Vine training system:
pebbly limestone rich in iron oxides
the second ten days of September
Method of harvesting:
carefully selected ripe grapes are destemmed and crushed at low temperature with enzymes added to aid static clarification. Alcoholic fermentation with selected yeasts under controlled temperature. Three weeks after harvest, the wine is racked off gross lees and ages on the yeasts until it is bottled in spring.
Description and food pairing:
fresh, fruity wine harmonious and sapid, elegant thanks to the aromatic complexity, it is an excellent aperitif served at 10-12°C and a fine accompaniment to fish starters, delicately flavoured soups and grilled fish.