| Origin |
Gramogliano Hills, Corno di Rosazzo (UD) |
| Soil composition |
Marl and sandstone flysch of Eocene origin. |
| Vinification |
The hand-picked whole grapes (i.e. with no prior de-stemming) are pressed very gently (max 1.2 bar) in order to extract only the first and cleanest part of the must (mosto fiore), which is immediately pumped in a stainless steel vat where the most solid and heavy parts decant overnight. In the morning the upper part of the must is separated from the bottom (feccia grossa - hard lees) and racked in to another stainless steel tank, where the natural, grapes’ own yeasts start the fermentation of the sugars. This fermentation (called alcoholic) lasts till complete reduction of the sugars (which at the end are below 2 gr/lt) into alcohol. At the end of this process, the wine stays on its own fermentation deposits (feccia fine - lees), which are kept floating in order to avoid reductive (asphyxia) effects and to gain the stabilization and anti-oxidative benefits that these natural components bring. |
| Ageing |
On lees. The length of this maturation varies from wine to wine; this Verduzzo matures 6 months on its own lees, always remaining in stainless steel vats (no oak). After this time, the wine is bottled with a light filtration, meant only to eliminate the cloudiness brought by the floating lees. |