| Grape varieties |
100% Friulano/Sauvignon Vert |
| Origin |
'Galea' vineyard on the hills of Corno di Rosazzo (Udine). |
| Soil composition |
Marl of Eocene origin, limestone and clay (flysch). |
| Harvest |
By hand, in mid-September. |
| Vinification |
The hand-picked grapes are pressed whole, without prior destemming, and under low pressure to extract only the flower must, i.e. the first, purest part of the pressing. The must is then immediately passed into steel tanks, where the most solid parts decant overnight. In the morning, the cleanest part of the must is separated from the coarse decanting dregs and is passed into another steel tank, where the grape's natural yeasts begin to ferment the sugars. This fermentation lasts until the sugars are completely reduced and eventually have a content of less than 2 g/lt. |
| Ageing |
At the end of this process, the wine remains in contact with its fine lees, which are suspended to avoid reduction phenomena and benefit from the stabilising and anti-oxidative properties of the lees themselves. The duration of this maturation on the lees is 18 months, at the end of which the wine is bottled with a light filtration, to eliminate turbidity, and with a small addition of sulphur dioxide, for a total of about 3 g/hl. |