| 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 12 days at a controlled temperature of about 26-28 °C. During this process, frequent pumping over is carried out alternating with delestage. |
| Affinage |
Malolactic fermentation in truncated cone vats and French oak barriques for subsequent maturation for about 20 months. Bottling and ageing for about 6 months. |
| À déguster avec |
It goes perfectly with roast white and red meat, rabbit, feathered game and medium mature cheeses. |