| Emplacement |
Cervignano del Friuli (UD) |
| Composition du sol |
Prevailing skeleton and fine sand. |
| Nombre de plantes par hectare |
4000 |
| Vendanges |
Third decade of September. |
| Vinification |
The destemmed and crushed grapes are macerated on the skins for 6 days at a controlled temperature of about 26-28 °C. Alcoholic fermentation in steel tanks, periodic pumping over to optimise the extraction of the colouring substances from the skins. |
| Affinage |
Racking, racking and aging in cement tanks for about 6 months before final bottling. |
| À déguster avec |
Recommended to accompany tasty cheeses, regional cold cuts, red meats and game. |