| Emplacement |
Ipplis di premariacco (UD) |
| Système d'élevage |
Traditional Friuli short single inverted and French Guyot. |
| Nombre de plantes par hectare |
4,500 vines per hectare. |
| Vendanges |
First week of September . |
| Température de fermentation |
16 °C |
| Période de fermentation |
Approximately 30 to 40 days. |
| Vinification |
As the Friulano, this is one of the Friuli region’s great indigenous white varietals. The grapes are harvested at the right degree of ripeness, destemmed and gently pressed. Then a fermentation starter, prepared previously from the selected best grapes of the same variety, is added to the resulting clear, whole must. The must then ferments slowly in stainless steel vats at a precisely controlled temperature (16 °C) for approximately 30 to 40 days. |
| Affinage |
The maturation continues in stainless steel vats, during which time also a lengthy series of batonnage processes is carried out at set intervals to produce a well-rounded and full-bodied wine, with a delicate bouquet. After a long sur lie aging process, bottling is deferred the month of February . |
| À déguster avec |
Excellent with cold starters with sweet and sour sauces, vegetables, delicate fish dishes, mixed fried fish and soups (especially creamed vegetable soups). |