| Origin |
"Galea" on the hills of Corno di Rosazzo (UD) |
| Soil composition |
Marl of Eocene, calcareous and clayey (flysch) origin. |
| Vinification |
In steel, with submerged cap, that is all the solid parts brought to the top of the tank by the unfolding of carbon dioxide is kept immersed in the fermenting must with a net fixed at half the height of the tank, this in order to facilitate the gentle extraction of anthocyanins, polyphenols and tannins. Fermentation on indigenous yeasts, maturation on its own bottoms. |
| Ageing |
In Allier oak barriques used for 12 months. Ripassaggio in steel, maturation in bulk, bottling with light sulfitation (+2gr/HL). |