| Origin |
Ipplis di premariacco (UD) |
| Cultivation system |
Traditional Friuli short single inverted and French Guyot. |
| Harvest |
First week of September . |
| Fermentation period |
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. |
| Ageing |
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 . |
| Pairing |
Excellent with cold starters with sweet and sour sauces, vegetables, delicate fish dishes, mixed fried fish and soups (especially creamed vegetable soups). |