Classification:
DOC Friuli Isonzo
Variety:
100% Tocai Friulano
Vine training system:
Guyot
Soil:
pebbly limestone rich in iron oxides
Harvest:
beginning of September
Method of harvesting:
by machine
Winemaking:
maceration on the skins, fermentation in stainless steel tanks under a controlled temperature of 18°C for 10-12 days
Ageing:
in stainless steel tanks for 6 months with batonnage
Description and food pairing:
the bouquet is well structured and harmonious, fresh with hints of almond, soft and broad in the mouth. Ideal as an aperitif paired with San Daniele ham, risotto and frittata.
